Chicken-Style Potato Curry

Prepared by Prem Ramnarain

Serves 2 – 4
Cooking time 25 minutes
Vegan

1 box Fry’s Chicken-Style Strips
50ml Oil
1 cinnamon stick
1 Onion, finely chopped
1 stem Curry leaves
1 Green chilli, thinly sliced
1 tin Tomato puree
1/2 tsp Chilli powder
1/2 tsp Garam masala
1/2 tsp Turmeric powder
1 Tomato, grated
2 Potatoes, cut into halves
Pinch of Salt
Dhania (coriander) to garnish

Heat oil in a thick based pot for one minute, add cinnamon stick.  Allow the cinnamon stick to release white cinnamon oil then remove.  Add the onion and sauté until brown and translucent.  Add curry leaves and green chilli.  Mix and stir for between 2-3 minutes.

Remove the pot from the heat and add tomato puree, chilli powder, garam masala and turmeric powder.  Return to heat and add a small amount of water if necessary to prevent burning.  Add strips and stir for 1 minute then add grated tomato, potatoes and dhania.  Allow dhania taste to infuse the curry.  Add salt.

Allow to simmer for 15 minutes and ensure that potatoes are cooked through.  Garnish with dhania. 



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