Hearty Chicken and Potato Curry. This is a great chicken dish with rice or rotti! Its easy to make, just make sure your chicken is bone-in, as this adds flavour!! Try it today and let me.

The sauce could have been thicker and more flavorful but overall a simple and. Add the potatoes and stir to coat with the curry paste. This soul-warming Indian chicken potato curry is made with a spiced onion and tomato gravy. You can cook Hearty Chicken and Potato Curry using 22 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Hearty Chicken and Potato Curry

Prepare 5 of large chicken breasts, diced.
It's 1.25 Kg of Maris piper potatoes, chopped.
It's 2 of Large knobs of butter.
You need 2 tbsp of olive oil.
It's 1 of large onion, finely diced.
Prepare 3-4 of garlic cloves, chopped.
Prepare 3 tbsp of fresh grated ginger.
You need 2 tbsp of turmeric.
Prepare 2 tbsp of hot chilli powder.
You need 2 tbsp of hot paprika.
It's 1/2 tbsp of ground cumin.
You need 1 Kg of passata.
Prepare 800 ml of coconut milk.
It's of Small cup of water.
You need 3 of red chillies.
It's 1 of lime, juiced.
It's of Small bunch of coriander, roughly chopped.
Prepare 3 tbsp of Greek yoghurt.
Prepare of To serve.
Prepare of Basmati rice.
You need of Naan bread (optional).
Prepare of Greek yoghurt (optional, but encouraged).

It's comforting, hearty, and perfect for this cooler This everyday chicken curry is so unassuming. Crock Pot Hearty Chicken StewGreat Grub, Delicious taste. Browse through our range of delicious and nutritious potato recipes featuring a dozen categories that cater to vegetarians and meat-lovers alike. A hearty Indian spiced chicken stew, with potatoes in a spicy tomato and cream sauce.

Hearty Chicken and Potato Curry instructions

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..

Perfect served with yogurt and naan bread. Curry chicken with potatoes is the most common chicken curry recipe in Malaysia. Everywhere you go where curries are served, you will find this type of chicken curry. For the Nyonya in Penang, chicken curry is especially popular and often served with nasi kunyit which is Malaysian coconut milk. Kapitan Curry is an adaptation from the Malaysian Indian Chicken Curry (which is spicier).