|Sat Fat 9g|
Boil the potatoes in slightly salted water for 5 minutes with the lid on and then drain.
Heat the oil in a large casserole dish or large frying pan with deep sides.
Add the onion, cinnamon and chilli and cook until the onions have softened.
Now add the cubed chicken and continue frying until the chicken turns white. Pop in the potatoes, curry paste, coconut milk, fish sauce, lime leaves and 200ml of water, bring to the boil then reduce to a simmer and cook for 15 minutes. Stir in the kale and cook for a further 5 minutes and serve with chopped unsalted peanuts.
400g Rooster or Maris Piper potatoes, cut into 2 ½ cm cubes
450g chicken breast, cut into chunks
2 red onions, roughly chopped
2tbsp ground nut oil
1 can reduced fat coconut milk
3tbsp massaman curry paste
5 kaffir lime leaves
1 cinnamon stick
1tbsp fish sauce
1 red chilli, de-seeded and chopped
50g unsalted peanuts to serve
Spice up your potatoes with this Lebanese spiced potato recipe, it makes a great side dish to add to any meal especially Lebanese or Indian!
This recipe melds together some fantastically rich flavours - sundried tomatoes, bacon, chicken and nutty pesto combine for this simple, yet satisfying dish.
Bring a taste of India into your kitchen with these potato and onion pakoras. They're delicious and great for sharing!
Attempting your first tagine? This recipe is suitable for all cooking levels and is easy to make taking only 25 minutes.