Indian Chicken & Potato Tikka Masala

Prep in:
10 mins
Cook in:
45 mins
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%

Enjoy exotic tastes of potatoes, spices and masala in this twist on a classic curry recipe. Ginger, chilli and almonds are just a few of the exciting ingredients in the mix of this chicken & Potato tikka masala.

-

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

Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing

Roast new potato, kale, beetroot and dill salad with toasted sesame seed dressing

Treat your taste-buds to this Roast new potato, Kale, Beetroot and Dill Salad. Don't forget to enjoy with a toasted sesame dressing!

 

  • Prep in: 10 mins
  • Cook in: 30 mins

Spiralized Potato Salad Recipe

Spiralizing a potato makes is quicker to cook, and adds a fun twist to your dish.  This light salad looks and tastes great!

  • Prep in: 10 mins
  • Cook in: 10 mins

Creamy Cider Pork Chops with Sautéed Rosemary Potatoes

Creamy Cider Pork Chops with Sautéed Rosemary Potatoes

Indulge yourself with these deliciously creamy cider pork chops. Serve on a bed of sauteed rosemary potatoes for a fabulous mid-week meal.

  • Prep in: 10 mins
  • Cook in: 30 mins

Potato Pancakes!

Danish Potato Pancakes with Asparagus Recipe - Pancake Day 2018

Perfect pancakes - why not get the kids involved making them, while you look after the filling? This recipe is ideal for Pancake Day 2018!

  • Prep in: 10 mins
  • Cook in: 10 mins
This campaign material was originally produced in the framework of a programme co-financed by the European Union.