Recipe: Tasty Hearty Chicken and Potato Curry

Hearty Chicken and Potato Curry. Place chicken into a large saucepan and cover with water; bring to a boil. Add the chicken, and bring the heat to a medium-high, and cook until the meat is white all over. Add the lime and coriander, and stir.

A perfect winter weeknight wonder ready in under half an hour. Once chicken looks cooked, add boiled potatoes and stir gently to ensure it is well coated by the curry. Protein dishes always included one or two vegetables. You can cook Hearty Chicken and Potato Curry using 22 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Hearty Chicken and Potato Curry

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

One of her best comfort food dishes was Murgir Aloo Jhol (Chicken and Potato in Curry Gravy). It was a simple and hearty dish and appeased the picky kids in the family who were not adventurous enough to love the dried fish delicacies popular in Bangladeshi home cooking. This soul-warming Indian chicken potato curry is made with a spiced onion and tomato gravy. It's comforting, hearty, and perfect for this cooler weather.

Hearty Chicken and Potato Curry instructions

1. Start by adding the butter and oil together in a large saucepan, and stir until sizzling.
2. 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..
3. 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..
4. Add the chicken, and bring the heat to a medium-high, and cook until the meat is white all over..
5. 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..
6. Add the lime and coriander, and stir. Once it’s finished, add the yoghurt to give the sauce a creamier texture..
7. Serve with fluffy basmati rice and Greek yoghurt..

This everyday chicken curry is so unassuming. Even with my changes: like I would normally do when I make a curry, i sautéed the garlic and ginger in some oil, added the spices and salt and bloomed them for a while. Rubbed the chicken (I used bone-in thighs) around in the seasoning, then the potatoes, and poured the coconut milk in the pan to make sure I got all the seasoning. For curry, it's best to use a potato that falls into the waxy category, which helps keep the potato's shape in dishes that have a more liquid base (like curries, soups, and stews). Otherwise, if a potato is more mealy than waxy, it may become too grainy or mushy when cooking.