A perfect accompaniment to curry night, or a tasty tandoori starter to any meal.
Tasty, flavourful potato dish.
Scrub potatoes and cut into dice.
Dissolve chicken stock powder in 2 cups hot water, in a saucepan.
Bring to boil and cook potatoes for 8 minutes. Drain Well.
Mix tandoori paste and spices together. Toss potatoes in this mixture.
Heat oil in a large wok or frying pan.
Stir-fry potatoes until brown and fragrant.
Serve with Mango Chutney.