Chicken Korma with Roasted Sweet Potato
This dish consists of a deep, mildly spicy, aromatic curry with cashew nut paste and tender chicken, served on roasted (deliciously sweet) sweet potato.
Chicken Korma with Roasted Sweet Potato This dish consists of a deep, mildly spicy, aromatic curry with cashew nut paste and tender chicken, served on roasted (deliciously sweet) sweet potato. |
| Servings | Prep Time |
| 4people | 15min |
| Cook Time |
| 1hour |
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Ingredients
- 5ml freshly grated ginger
- 2cloves garlicpeeled and minced
- 3 bird eye chilifinely chopped
- 3ml coriander seeds
- 3ml cumin seeds
- 1teaspoon cardamom pods
- 5ml garam masala
- 2tablespoons butter
- 15ml olive oil
- 1 onionfinely chopped
- 2tablespoons tomato puree
- 3tablespoons cashew nut paste
- 1/4cup greek yogurt
- 15ml olive oil
- 3 chicken breast filletscut into pieces
- 1tin coconut milk
- 2large sweet potatochopped
- 15 ml olive oilto roast sweet potatoes
Instructions
- First of all, to grind your own spices for a curry – you will need a really decent pestle and mortar.
- Add the ginger, garlic, chillies and spices in a pestle & mortar; grind the ingredients until your curry resembles a thick paste.
- Heat the olive oil and butter in a medium size saucepan or cast iron pot, and sauté the finely cut onion for a few minutes. Add the curry paste.
- Sauté for a few minutes with a wooden spoon, stop and smell the amazing aroma you have just created, add the tomato puree, nut paste and Greek yogurt.
- Take off the heat, mix and transfer your curry to your blender. Blend until smooth. Set aside.
- Heat the next bit of oil and brown your chicken.
- Add the blended curry paste and the tin of coconut milk.
- Cook for 1 hour on low heat – or until your milk has been reduced to your liking. Remember to stir often.
- In the meantime, place the sweet potato in an oven safe baking dish and drizzle with olive oil. Roast until soft.
- Serve with roasted sweet potatoes, fresh coriander and loads of black pepper.