WATCH: How to make McCain Aloo Tikki curried sliders
|1 tbsp||olive oil|
|1||onion — finely chopped|
|2||garlic cloves — minced|
|1 tsp||fresh ginger — grated|
|1 tbsp||masala powder|
|1 tbsp||garam masala|
|1 tsp||ground turmeric|
|1 tbsp||tomato paste|
|1||canned chopped tomatoes|
|sugar — to taste|
|salt and black pepper — to taste|
|1/2 cup||McCain Mixed Veg|
|4||chicken breast fillets — cooked and shredded|
|1 packet||McCain Aloo Tikki|
|1/2 cup||yoghurt — mixed with cumin and cucumber (grated and drained of any excess moisture)|
|chutney — optional|
|tomato and onion salad — optional|
|fresh coriander — chopped, optional|
Preheat the oven to 220°C, arrange McCain Aloo Tikki on a baking tray and bake for 12-15 minutes from frozen.
In a pan, heat oil and sauté the onion and garlic.
Add the ginger, followed by all the spices, and fry until aromatic.
Add the tomato paste and canned tomatoes. Simmer for 5 minutes, then adjust the seasoning with sugar, salt and black pepper. Add the frozen McCain Mixed Veg and heat until the veggies are cooked.
Stir in the shredded cooked chicken.
Spoon a tablespoon of the chicken mixture on top of some of the crisp McCain Aloo Tikki bites, top with the yoghurt mixture, chutney(optional) and fresh coriander, and top with another McCain Aloo Tikki bite.
Serve with a tomato and onion salad or any sambals of your choice.