Wednesday, May 7, 2014

Recipe: Chicken, New Potato and Savoy Cabbage Curry

This is a really fresh tasting curry- not stewed for ages like some types, only taking 19 minutes to make! It's almost like a cross between a stir-fry and a curry really. Lots of garlic I suppose but I just got a big selection bag of heads of garlic really cheap from Ocado so I'm using a lot at the moment. This recipe is also nice with some mango chutney, or a fruity salsa on the side of it.

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. 

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