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

Potato rosti with asparagus and poached egg recipe

Potato Rosti with Asparagus & Egg Recipe

Learn how to make perfect potato rosti with this healthy recipe. Delicious potato rosti recipe with asparagus and a poached egg.

  • Cook in: 25 mins
Charred potato, grilled peach and sliced lamb with parsley dressing

Charred potato, grilled peach and sliced lamb with parsley dressing

Charred potato, grilled peach and sliced lamb with parsley dressing

Get your griddle on with this delicious charred potato, grilled peach and sliced lamb dish. Paired with a homemade parsley dressing, this is the perfect mid-week meal to enjoy yourself or share with friends.

  • Prep in: 10 mins
  • Cook in: 25 mins
Indian chicken & potato tikka masala

Indian chicken & potato tikka masala

Indian Chicken & Potato Tikka Masala

Enjoy a taste of India with this twist on a classic curry recipe. Flavoured with ginger, chilli and almonds this chicken & Potato tikka masala is the perfect alternative to a take-away.

  • Prep in: 10 mins
  • Cook in: 45 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union