Potato Tikka Soup

Ingredients

1 Onion

3 Tablespoons Tikka Curry Paste

750g Potatoes (cubed)

600ml Milk

1 Vegetable Stock Cube

A Splash of Oil

Coriander and Mango Chutney to Serve

Equipment

1 SHARP Knife

1 Chopping Board

1 Large Pan

1 Blender

The Good Bit

1. Cook your onion in a splash of oil for 3-4 minutes until softened, add in the tikka paste and cook for a further 2 minutes, now add in the potatoes and stir well coating them all over.
2. Add in your milk and stock cube, bring to the boil and cover, simmer for 25 minutes.
3. Allow the mixture to cool then pass through a blender, reheat when you are ready to serve and garnish with a sprinkling of chopped coriander and a dollop of mango chutney.

Serves 4

Cheats Chicken Tikka Kebabs

Ingredients
500g Chicken Diced
150g Natural Yogurt
1 Red and 1 Green Pepper (de seeded and diced)
1 Tablespoon Lemon Juice
2 Tablespoons Tikka Spice Mix
1/2 Teaspoon Dried Mint
1 Tablespoon Sunflower Oil
Naan Bread, Mango Chutney and Natural Yogurt to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan
Bamboo Skewers (soaked in water for at least 20 minutes before hand)

The Good Bit

1. Mix the yogurt with the tikka, mint, lemon juice and the oil now add the chicken, stir well, cover and leave for at least an hour in the fridge.
2. Thread the chicken chunks onto the skewers alternating with pepper, griddle for approximately 15 minutes, turning occasionally to brown all sides.
3. Serve with naan bread, mango chutney and extra yogurt.

Serves 4

Lamb and Apricot

Ingredients
600g Lamb (stewing lamb cubed if you can)
1 Inch Cinnamon Stick
1 Onion (finely chopped)
2 Teaspoons Curry Paste
1 Teaspoon Cumin
1 Teaspoon Coriander
A Pinch of Salt
120g Dried Apricots (ready to eat)
240ml Lamb Stock
A Splash of Oil
Fresh Coriander (chopped to garnish)
Rice and Mango Chutney to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok

The Good Bit

1. Heat the oil in the wok and add in the cinnamon stick and cardamoms, heat gently for 2 minutes before adding the onion, now heat for a further 5 minutes until the onion is soft but not coloured.
2. Add in the curry paste and cook for 2 minutes before adding the cumin, ground coriander and salt, cook this mixture for 3 minutes, finally add the meat, stock and apricots, bring to a gentle simmer, cover and cook for 1 hour 15 minutes.
3. Serve on a bed of rice (yellow rice looks good for this, add a teaspoon of cumin and 1 of turmeric to the rice pan whilst cooking to achieve this, or if your posh do it with saffron instead of cumin and turmeric). Add a spoonful of mango chutney at the side or in a separate bowl.
   

Serves 4