This was a dish my husband cooked up for us (so he took the photos and left me to decipher the recipe! lol)
It turned out great and was a lower fat version of a traditional korma so not quite so naughty!
2 Chicken breasts
1 sweet potato
Approx 25g natural yoghurt
2 large onions
4 garlic cloves
20g piece of root ginger
12 cardimon pods
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1/2 tsp mild chilli powder
1 bay leaf
4 whole cloves
1 tbsp plain flour
1 tsp caster sugar
1/2 tsp salt
3 tbsp double cream
Cut the chicken up into cubes
Pop into a bowl with the yoghurt and a little black pepper and chill for 30mins minimum. 6hrs is ideal. Hubby left his overnight!
Prep your ingredients- slice the mushrooms and cut the sweet potato into cubes, dice the onions, peel and slice the garlic, finely grate the ginger, crush the cardamom seeds, measure out the spices
Heat a tablespoon of oil in a pan and add the onions, garlic and ginger. Cover and cook on a low heat for around 15mins to soften (stir occasionally so the onions don’t stick)
Once the onions are soft add the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves and add to the pan (throw away the stalks)
Cook for around 5mins
Stir in the flour, sugar and half a teaspoon of salt. Slowly pour the water in, stirring constantly. Bring to a simmer, cover and cook for 10mins.
Remove the bay leaf
In a deep frying pan heat a little oil and gently fry the mushrooms until starting to soften
Add your sauce and bring to a simmer before adding the sweet potato. Cook for 5-10mins
Add the chicken and cook for another 10mins
Pour in the cream and mix through cooking for another couple of minutes.
Serve with rice and or naan bread!