Hearty Chicken and Potato Curry. This hearty and super flavorful Sweet Potato Coconut Chicken Curry can be made in a slow-cooker or on the stovetop. This is a great pantry staples recipe. There are no beans in this recipe, so it is appropriate for paleo diets.
We make a LOT of curries around here and you know that means the latest one is going to be the current obsession.
To prepare this chicken recipe, take a non-stick pan and heat olive oil over medium flame.
When the oil is hot enough, add the ginger-garlic paste in it and saute for a few seconds till the raw smell goes away.
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This hearty and super flavorful Sweet Potato Coconut Chicken Curry can be made in a slow-cooker or on the stovetop. This is a great pantry staples recipe. There are no beans in this recipe, so it is appropriate for paleo diets.
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Ingredients of Hearty Chicken and Potato Curry:
- Need 5 for large chicken breasts, diced.
- Give 1.25 Kg - Maris piper potatoes, chopped.
- Need 2 for Large knobs of butter.
- Give 2 tbsp of olive oil.
- Need 1 for large onion, finely diced.
- Require 3-4 - garlic cloves, chopped.
- Need 3 tbsp fresh grated ginger.
- Provide 2 tbsp for turmeric.
- You need 2 tbsp of hot chilli powder.
- Give 2 tbsp of hot paprika.
- Give 1/2 tbsp for ground cumin.
- Need 1 Kg passata.
- Require 800 ml - coconut milk.
- Provide for Small cup of water.
- Give 3 of red chillies.
- Provide 1 - lime, juiced.
- Give of Small bunch of coriander, roughly chopped.
- Provide 3 tbsp - Greek yoghurt.
- Require of To serve.
- You need Basmati rice.
- You need - Naan bread (optional).
- Give Greek yoghurt (optional, but encouraged).
Add stock, tomatoes, potatoes and chicken pieces. Add in the sweet potatoes and curry paste. Then add in the tomatoes, coconut milk, and Campbell's® Ready To Use Chicken Broth. Stir in cilantro and then remove from heat.
Hearty Chicken and Potato Curry how to cook:
- 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..
Serve in bowls, over rice if you'd like. Sprinkle with additional fresh cilantro and season with salt and pepper, to. This is a hearty meal of chicken and potatoes simmered with Indian spices, tomatoes, Swiss Chard, and yogurt. Slow Cooker Chicken Curry With Coconut Milk. Slow Cooker Chicken Curry that is made with coconut milk and sweet potatoes!!
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