|Energy (Kcal) 389||19%|
|Saturated Fat 1.0g||5%|
|Total Sugars 5.9g||7%|
4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1½ tablespoons olive oil
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
250g chestnut mushrooms, cleaned and sliced
200g fresh spinach leaves
2 cooked chicken breasts, finely shredded
3 tablespoons freshly chopped parsley
This recipe is a Thai flavoured twist on a classic curry, giving a kick with a little bit of spice! Perfect for those looking for a fakeaway curry.
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
"As you all loved the potato salad I posted a few weeks ago I thought I should share another lovely potato recipe for summer salads and feasts. This one is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins. I love this served with big bowls of quinoa and veggies for a beautiful summer meal with friends."
Want to make chips at home? We have the perfect recipe for you to create oven chips which take just 5 minutes to prep.