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JCN Potato Curry

INGREDIENTS:

  • Chicken / Beef or Tofu– protein portion
  • Potato – carb portion
  • Vege – 1/2 brown onion, 1 large tomato, 1/2 can crushed tomatoes in a can, cauliflower, peas
  • 1 tsp olive oil
  • Seasonings – 1 tbsp ginger garlic paste, 1 tsp cumin seeds, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp chilli powder, 1/2 tsp turmeric, 1 tsp garam masala, 1 tsp dried oregano, salt & pepper to taste

Recipe: Preheat oven to 200 degrees on fan bake. Place a non-stick pan over high heat and add oil. Add the cumin seeds, onion and ginger/garlic paste, stir and cook until onions have softened. Add in the remaining spices, stir and cook for a further minute before adding in the crushed tomatoes. Reduce the heat and simmer for 5minutes.Meanwhile, prepare chicken and potatoes and vegetables by cutting into similar sized chunks.Transfer these to a large oven/baking tray then add the tomato/spice mixture and combine well. Cook for 30-40mins then remove from the oven and give a quick stir. Change the oven from bake to grill and turn up the heat to max. Place the oven tray back under the grill for a further 10-15mins or until potatoes are cooked through. Garnish with fresh coriander or mint and adjust seasonings with extra salt, pepper and garam masala as required.

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