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Ingredients requirements Hearty Chicken and Potato Curry:

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

Hearty Chicken and Potato Curry making process:

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.

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