|Sat Fat 7.0g||35%|
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
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
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