Steps to Prepare Ultimate Chicken and Potato Curry
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Simple Way to Make Quick Chicken and Potato Curry. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken and Potato Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Potato Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and Potato Curry is 8 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken and Potato Curry estimated approx 1 hr.
To begin with this particular recipe, we must prepare a few ingredients. You can have Chicken and Potato Curry using 22 ingredients and 7 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Chicken and Potato Curry:
- 5 large chicken breasts, diced
- 1.25 Kg Maris piper potatoes, chopped
- 2 Large knobs of butter
- 2 tbsp olive oil
- 1 large onion, finely diced
- 3-4 garlic cloves, chopped
- 3 tbsp fresh grated ginger
- 2 tbsp turmeric
- 2 tbsp hot chilli powder
- 2 tbsp hot paprika
- 1/2 tbsp ground cumin
- 1 Kg passata
- 800 ml coconut milk
- Small cup of water
- 3 red chillies
- 1 lime, juiced
- Small bunch of coriander, roughly chopped
- 3 tbsp Greek yoghurt
- To serve
- Basmati rice
- Naan bread (optional)
- Greek yoghurt (optional, but encouraged)
Instructions to make Chicken and Potato Curry
- Start by adding the butter and oil together in a large saucepan, and stir until sizzling
- Add the onion, garlic, ginger and a pinch of salt, and stir on a medium-low heat, until the onions are soft and brown. Top tip: Freeze your ginger, and grate it while it’s frozen. This makes it easier to grate - as when it isn’t frozen it’s all stringy.
- Once the onions are brown, add the paprika, chilli powder, turmeric and cumin. Stir until it becomes a thick, almost paste like texture, then add a little drop of the water to de-glaze the pan. Stir until everything has become unstuck from the bottom of the saucepan.
- Add the chicken, and bring the heat to a medium-high, and cook until the meat is white all over.
- Add the potatoes then stir. Add the passata, coconut milk and chilli, then leave to simmer for around 45 mins, stirring occasionally, until the potatoes are soft.
- Add the lime and coriander, and stir. Once it’s finished, add the yoghurt to give the sauce a creamier texture.
- Serve with fluffy basmati rice and Greek yoghurt.
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