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 and 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.
TIPs
- Add a couple of handfuls of spinach add the end of cooking if you’d like to get more veg into this dish.
- Season with 1tsp of salt. Both the potatoes and cream disguise salt so you need more than you think to bring the flavours out.
