Indian Chicken & Potato Tikka Masala

Indian chicken & potato tikka masala
Prep in Prep in:
10 mins
Cook in Cook in:
45 mins
Serves Serves:
2-3
Per Serving %RI
KCAL 670 33%
Fat 25.6g 36%
Sat Fat 7.0g 35%
Sugar 19.4g 21%
Salt 1.5g 25%

Method

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.

 

Ingredients

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)

400ml water

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

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) 400ml water 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

You may also like

 Roasted Red Pepper, potato, chorizo and kale stew

Roasted Red Pepper, potato, chorizo and kale stew

Roasted Red Pepper, Potato, Chorizo and Kale Stew

Dive into this tasty and fulfilling roasted red pepper, potato, chorizo and kale stew. Vibrant in colour and rich in flavour, this Spanish -inspired stew can be enjoyed any day of the week. For an extra indulgence, top with a soft cheese of your choice.

  • Prep in: 10 mins
  • Cook in: 40 mins
Indian inspired potato and chickpea masala recipe

High fibre

Potato & Chickpea Masala Curry Indian Inspired

The masala is a curry-lovers favourite! Swap the meat for this vegetarian delight, made with gorgeous potatoes and flavoursome chickpeas - delicious!

  • Prep in: 10 mins
  • Cook in: 30 mins
Salmon and Mozzarella Potato Bonbons Recipe

Salmon and Mozzarella Potato Bonbons

A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!

  • Prep in: 15 mins
  • Cook in: 15 mins
Deliciously Ella's Loaded Mexican-Style Potato Skins

Deliciously Ella's Loaded Mexican-Style Potato Skins

Deliciously Ella's Loaded Mexican-Style Potato Skins Recipe

The epitome of a guilt-free treat! This firm favourite from Deliciously Ella is perfect to whip up when entertaining friends.

  • Cook in: 90 mins