Butter Chicken & Potato Tart
 | Cooking Time 2 hours 30 minutes |
 | Serves 6 |
INGREDIENTS
- 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
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- 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.
- To make the curry, melt butter and oil, add star anise, cinnamon and onion, cook until golden brown.
- Add ginger, garlic and tomato paste, cook for 5 mins stirring frequently.
- Add chilli and paprika, add 500 mls water. Bring to boil and simmer for 2 hours.
- Blend the sauce until a fine velvety consistency is achieved, add cream and tandoori chicken and steamed potatoes.
- To assemble, cover the bottom of the tart shells with a little of the salsa.
- Add the butter chicken and potato mix on top, sprinkle with a little crushed poppadum and serve warm.
TIP: Much of the potatoes nutrients lie just under the skin so keep the skin on when you can.
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