Bombay Potatoes

I had a bag of those lovely little potatoes that are a pain to use if you want to mash them, too small for roasties and after a while you get sick of them with a salad.  For dinner I was grilling a couple of chicken breasts that needed pepping up a little but because it was too hot to cook I needed something quick and easy.

Ingredients
500gm of potatoes (or as many as you like per person)
1 tbsp oil
1 onion sliced
1 tbsp medium curry powder
1 tbsp tomato puree
2 tbsp mango chutney

Method
Because they are fiddly I boiled the potatoes in their skins for 15-20 minutes until tender drained and then while still warm slipped off the skins.

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Meanwhile, heat the oil in a frying pan and fry the onion. Add the curry powder and fry for a minute or two to take the rough edge off. Stir in the puree and the mango chutney.  Cut the potatoes  in half add to the pan and cook for 2-3 minutes, until coated with the sauce and warmed through.

/ lovepotatoes.co.uk

Serve with chicken or fish.

The last image isn´t mine but taken from the internet as I forgot to take a picture before we ate our dinner

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