|Sat Fat 7.0g||35%|
Enjoy exotic tastes of potatoes, spices and masala in this twist on a classic curry recipe. Ginger, chilli and almonds are just a few of the exciting ingredients in the mix of this chicken & Potato tikka masala.
For this recipe, cut the raw potatoes into chunks before cooking.
Heat the oil in a heavy based saucepan and cook the onions for 10 minutes or until soft. Add the chilli (if using), garlic, ginger, tikka paste and red pepper and cook for a further 5 minutes.
Add the raw potato chunks and red pepper to the pan. Stir well before adding the tomato purée, tinned tomatoes and water. Bring to the boil, then reduce to a simmer and cook for 20 minutes, or until the potato is cooked through. Add the chicken and cook for another 15 minutes (top with a little water if the meat doesn’t fit beneath the surface of the liquid). Add the cream and season well. Serve with chopped coriander, flaked almonds and lime wedges.
400g Rooster potatoes, cut into 2-3cm chunks
1tbsp groundnut oil (or another flavourless oil)
1 medium onion, sliced
1 green finger chilli, seeds removed and finely chopped (optional)
2 cloves of garlic, finely chopped
3cm piece ginger, finely chopped
3tbsp chicken tikka masala paste
1 red pepper, cut into chunks
2 skinless chicken breasts, cut into large pieces
2 tablespoons tomato purée
1 can chopped tomatoes (or you can use fresh tomatoes)
1-2tbsp single (or double) cream (to taste – optional)
1 bunch of fresh coriander, chopped
1tbsp toasted flaked almonds
1 lime, in wedges
Creamy Cider Pork Chops with Sautéed Rosemary Potatoes
Indulge yourself with these deliciously creamy cider pork chops. Serve on a bed of sauteed rosemary potatoes for a fabulous mid-week meal.
A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!
This potato recipe is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins.