Chicken, New Potato and Savoy Cabbage Curry (serves 2)
200g baby new potatoes, quartered
1 tbsp vegetable oil
4 spring onions, diced
8 cloves garlic, roughly chopped
Handful fresh coriander (plus extra for garnish)
1 tsp fennel seeds
2 red chillies, seeded and finely sliced
3 tbsp Pataks Tikka Massala Paste
200ml chicken stock
270g leftover roast chicken
200g finely sliced savoy cabbage
Salt, pepper and sugar to taste
1. Pre boil the new potatoes for 7 minutes, drain and set aside. Fry the spring onions, garlic, coriander, fennel seeds and chillies in the vegetable oil for 2 minutes. Add the curry paste and pre-cooked new potatoes, and fry for a further 2 minutes.
2. Add the chicken stock, roast chicken and cabbage, and cook for a further 8 minutes, stirring often. Season to taste, and serve- with white rice, and extra coriander on top if desired.