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500g baby new potatoes
¼ tsp ground turmeric
2 Waitrose British free range chicken breast ﬁllets
1 red onion
2 red chillies
1 tsp sunﬂower oil
1 Waitrose pointed spring cabbage
1 tsp cumin seeds
2 tbsp Cooks’ Ingredients Achari curry paste
1 lemon, to serve
1. Halve any larger potatoes and cook in a pan of boiling water with the turmeric for 8 minutes until tender, then drain well.
2. Meanwhile, cut the chicken into long strips, thinly slice the red onion and ﬁnely chop the deseeded chillies.
3. Heat the oil in a wok and cook the chicken, red onion and chillies for 5-8 minutes. Halve then shred the cabbage. Add the cumin seeds, curry paste and drained potatoes to the pan and cook for 1 minute.
4. Add the shredded cabbage and a splash of water and cook for 3-5 minutes until the cabbage is tender and the chicken cooked through.
Serve with lemon wedges.
Typical values per serving:
This recipe was first published in July 2011.
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