ALOO TIKKI POTATO BASKETS WITH LEFTOVER BUTTER CHICKEN
Lockdown day #71 🇿🇦 Aloo Tikki butter chicken 👌🏻 a crispy potato basket with leftover butter chicken, double cream yogurt and fresh coriander from my garden.
- 1 pack of frozen Aloo Tikki spicy potato cakes
- leftover curry
- double cream yoghurt
- fresh coriander leaves to garnish
Put the 10 potato cakes on a plate and put in microwave for 1 or 2 minutes on full power. You must be able to press them so they need to be just soft enough for that.
Spray a muffin tin with non stick. Put a potato cake in each hollow and press gently to create a cup.
Bake in preheated oven on 200°C for 15 minutes until golden brown and crispy.
In the meantime warm up the leftover curry and rinse off and dry the fresh coriander.
Put the potato cups on a serving plate and spoon a scoop of curry in each and top with a teaspoon of yoghurt and garnish with the coriander leaves.
Serve as a light meal or snack. Super quick and delicious!
Recipe and photo: Elsabie Templeton
