|Sat Fat 7.0g||35%|
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.
400g fluffy potatoes (such as Maris Piper), 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
1-2tbsp single (or double) cream (to taste – optional)
1 bunch of fresh coriander, chopped
1tbsp toasted flaked almonds
1 lime, in wedges
Spiralised Potato Recipe with Wrapped Cod with Herbs
This simple recipe is ideal to impress your guests with this delicious herby cod dish, which is ready in under half an hour! Quick and easily done, just in time for dinner.
Sri Lankan Beef and Potato Curry
This creamy, aromatic curry is a really comforting dish that is simple to prepare but perfectly satisfying.
Experience a blend of smooth and soft textures in this flavoursome treat of a meal. The combination of spice, the creamy consistency and the indulgent runniness of the accompanying eggs is like nothing else!
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.