Chicken Tikka Curry: Autumn Jacket Potato Fillers.
Two classic favourites – Chicken Tikka and the Great British spud.
What’s not to like?
Prep: 5 mins
Cook: 20 mins
Chicken Tikka Curry: Autumn Jacket Potato Fillers:
- 2 tbsp vegetable oil
- 1 onion, peeled and chopped
- 4 boneless, skinless chicken thighs, cubed
- 1 red pepper, deseeded and cubed
- 2cm piece root ginger, grated
- 2 tbsp tikka masala curry paste
- 2 tbsp tomato puree
- 1 (400g) can coconut milk
- 100ml chicken stock or water
- zest and juice 1 lime
- salt and pepper to season
- plain yogurt and chopped coriander to garnish
- 4 Bannisters Yorkshire Family Farm Baked Jacket Potatoes
Chicken Tikka Curry: Autumn Jacket Potato Fillers Method:
- Heat the oil in a large pan, add the onion and fry over a medium heat until just golden.
- Add the chicken to the pan and cook, stirring until beginning to brown.
- Add the pepper, ginger and curry paste to the pan and cook stirring for 2 mins.
- Add the remaining ingredients, bring to the boil. Simmer uncovered for 10 mins until the curry is thickened. Adjust the seasoning to taste.
- Serve spooned into hot baked potatoes with a garnish of yogurt and chopped fresh coriander.
What do you think of this Chicken Tikka Curry: Autumn Jacket Potato Fillers recipe?
Do you fancy trying it?
Recipe and image c/o Bannisters Yorkshire Family Farm.
For more information about the full range, visit the Bannisters Yorkshire Family Farm website or to pick up a pack of 4 Bannisters Yorkshire Family Farm Baked Potatoes or 6 Bannister Yorkshire Family Farm Little Jacket Potatoes for around £2.00 – £2.50 in the freezer aisles of Tesco, Waitrose, Morrisons, Aldi, Ocado, Iceland, Whole Foods, Costcutter and Nisa.
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