Prepared by Prem Ramnarain
Serves 2 – 4
Cooking time 25 minutes
Vegan
Ingredients
- 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
Method
- 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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