Chicken Tikka Skewers
I don’t tend to waste too much time while I’m away on cooking, there is plenty of time for that back home. When I do curries and Indian style food in hostels I always use the spice paste you can pick up in supermarkets, which normally is just as good as buying a whole mix of spices and making your own. It works out so much cheaper and doesn’t take up any unnecessary time. This next recipe is great if your short on time, but that doesn’t mean you have to eat plain or boring food.
2 Chicken Breasts
3 Tbsp. Curry Paste
5 New or small potatoes
1/2 a red or white onion, sliced
1 Tsp. crushed garlic
1 Tbsp. Turmeric
2 Tbsp. curry paste
1 Handful of chopped coriander
5 tbsp. oil
For the Chicken
Dice the chicken into chunks and mix with the 3 tbsp. of curry paste, leave to marinade for 20 minutes.
Skewer the chicken or cook in individual pieces in a pan with a drizzle of oil
For the Potatoes
Bring the potatoes to the boil in a small pan of water with the Turmeric, cook until tender.
Drain and leave to cool
In a frying pan, fry the onion with 2 tbsp. of the oil in a high heat until it starts to caramelise. Add the garlic and cook for a further 2 minutes before removing from the pan and setting aside.
In a bowl, mix together the potatoes and 2 tbsp. of curry paste. Put the pan back onto a high heat with the remaining oil and wait for the pan to get smoking hot.
Add the potatoes to the hot pan and shake every minute so to make sure the potatoes don’t stick. Don’t move the pan too much though, this will cool the pan down. The hotter the pan is while the potatoes are cooking, the more crispy they’ll be.
If you have an oven, you can drizzle the potatoes with the oil and cook on maximum heat for 10-15 minutes or until crispy.
When the potatoes are crispy, add the garlic and onion back to the pan. Toss through the potatoes, season with salt to taste and finish with the chopped coriander.