METHODFry off the diced onion in a pan with the chillies, garlic and ginger. As the onions soften, add all of the spices along with the cinnamon stick. Add half of the coriander. Have this on a low to medium heat.
Keep stirring ensuring the. I tire doesn’t stick to the pan. When the onions are soft, add the tomato puree and mix, forming a paste.
Add the cream and stir it into the mixture. It will become orange. Add 100ml of water to thin the sauce out and let that simmer. Add the rest of the chopped coriander.
Chop the potatoes into disc shapes, season with salt and pepper. Add a touch of oil and air fry for 25minutes, or, oven cook for 30 minutes.
Serves: 2
Preparation: 15 mins
Cooking: 30 mins
Around 10 small potatoes
A brown onion (diced)
4 crushed Cardamom pods
A cinnamon stick
1 tbsp garlic paste
2 tsp ginger paste
5 tbsp tomato puree
2 tsp cumin
1/2 tsp turmeric
1.5 tbsp garam masala
1.5 tbsp tikka curry powder
Chopped finger chillies
40g fresh coriander (chopped)
200ml of light double cream
1 tbsp olive oil or 1 cal spray
Salt & Pepper
Optional
Chicken wings
200ml fat free yoghurt
1.5 tbsp tandoori masala
1.5 tbsp garam masala
1/2 tbsp cumin
1 tbsp paprika
Salt & Pepper
Juice of a lime
1 tsp garlic paste