Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 5 medium floury potatoes (e.g. Rooster) (approximately 600g)
  • 1 tablesp. rapeseed or olive oil
  • 2 medium onions, peeled and sliced
  • 1 green finger chilli, seeded and finely chopped (optional)
  • 2 garlic cloves, peeled and finely chopped
  • 3cm piece of fresh ginger, grated
  • 6 tablesp. chicken tikka masala paste
  • 2 red peppers, seeded and chopped
  • 4 tablesp. tomato purée
  • 400g tin of chopped tomatoes (or you can use fresh tomatoes)
  • 400ml water
  • 4 skinless chicken breasts, cut into large pieces
  • 1-2 tablesp. single (or double) cream (to taste – optional)
  • 1 bunch of fresh coriander, chopped
  • 1 tablesp. toasted flaked almonds
  • 1 lime, cut into wedges
  • Salt and freshly ground black pepper
Cooking time: 60 MIN
  1. Heat the oil in a heavy based saucepan and cook the onions for 10 minutes or until soft.
  2. Add the chilli (if using), garlic, ginger, tikka masala paste and red pepper and cook for a further 5 minutes.
  3. Cut the potatoes into 2-3cm chunks and add the raw potato to the pan. Stir well before adding the tomato purée, tinned tomatoes and water. Bring to the boil, then reduce heat and simmer for 10 minutes, or until the potato is cooked through.
  4. Add the chicken, seasoned with salt and pepper, and cook for another 15 minutes (top with a little water if the meat doesn’t fit beneath the surface of the liquid).
  5. Add the cream and season well.
  6. Serve with chopped coriander, flaked almonds and lime wedges.

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