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

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.

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 salt, both potatoes and cream disguise salt so you may need more than you think to bring the flavours out

Ingredients

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)

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 (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

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) 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 (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

You may also like

Bonfire jacket potato recipe

Jo Pratt's Bonfire Jackets

Tuck into this incredibly warming snack packed full of tasty bacon, melted cheese and kidney beans heightened by a sprinkling of smokey paprika. Perfect for a cold winter's evening!

  • Prep in: 15 mins
  • Cook in: 30 mins
Asian Slaw Baked Potato

Asian Slaw Baked Potato

Asian Slaw Baked Potato

Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.

  • Prep in: 10 mins
  • Cook in: 30 mins
Chinese Chicken & Potato Stir-fry

Chinese Chicken & Potato Stir-fry

Chinese Chicken & Potato Stir-fry

Sizzle up your mid-week with this quick and easy Chinese Chicken & Potato Stir-fry. Packed full of goodness with deliciously spiced chicken, potatoes and vibrant vegetables - this dish is the perfect alternative to a takeaway without losing the flavour!

  • Prep in: 15 mins
  • Cook in: 15 mins
Sensational Summer Salad Recipe

Sensational Summer Salad Recipe

Fresh, summery flavours with peas and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.

  • Prep in: 15 mins
  • Cook in: 15 mins