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Ingredients - Hearty Chicken and Potato Curry:

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

Hearty Chicken and Potato Curry start cooking:

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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