Butter Chicken
& Potato Tart

  • brunoise mango 50g
  • brunoise red onion 50g
  • concassee tomato 50g
  • chopped coriander 50g
  • Yellow potatoes, diced and steamed
  • Tandoori chicken 500g
  • cream 250g
  • 1 x star anis
  • 1 x cinnamon stick
  • sliced onion 240g
  • ginger puree 20g
  • garlic puree 20g
  • tomato paste 150g
  • chilli powder 40g
  • paprika 20g
  • oil 20ml
  • butter 150g
  1. To make the savoury tarts, mix together all the ingredients and season with salt and black pepper, finish with a touch of finely grated lime zest.
  2. To make the curry, melt butter and oil, add star anise, cinnamon and onion, cook until golden brown.
  3. Add ginger, garlic and tomato paste, cook for 5 mins stirring frequently.
  4. Add chilli and paprika, add 500 mls water. Bring to boil and simmer for 2 hours.
  5. Blend the sauce until a fine velvety consistency is achieved, add cream and tandoori chicken and steamed potatoes.
  6. To assemble, cover the bottom of the tart shells with a little of the salsa.
  7. Add the butter chicken and potato mix on top, sprinkle with a little crushed poppadum and serve warm.
Much of the potatoes nutrients lie just under the skin so keep the skin on when you can.

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