Chicken Korma with Roasted Sweet Potato

So, how is everyone?  Busy much? I hope everybody is having the best time of their lives right now.  I kind of want to hope that everybody is.

If you are not however, you should seriously think about exercising. No really, take it from me – all those really clever guys that tell us every single day that it is actually good for us? – They’re not lying guys!

Be the best you can be ok? Anyway – back to eating really good food, without feeling bad about your body… This recipe of Chicken Korma with Roasted Sweet Potato is one of those.

This dish consists of a deep, mildly spicy, aromatic curry with tender chicken, served on roasted (deliciously sweet) sweet potato. It is a great Low Carb meal, one that I am sure will get you a round of high fives..

I also found the best recipe for Homemade Naan Bread, but I am still working on my own version before I share it with you! I have to say, I like my curry a bit more saucy – especially if it is served with steamed basmati or naan bread.  Do it your way, as long as you enjoy it and ended licking your plate clean…

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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.

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Course

Main Dish

Prep Time

15 min

Cook Time

1 hour

Servings

people MetricUS Imperial

Ingredients

• 5 ml freshly grated ginger
• 2 cloves garlic peeled and minced
• 3 bird eye chili finely chopped
• 3 ml coriander seeds
• 3 ml cumin seeds
• 1 teaspoon cardamom pods
• 5 ml garam masala
• 2 tablespoons butter
• 15 ml olive oil
• 1 onion finely chopped
• 2 tablespoons tomato puree
• 3 tablespoons cashew nut paste
• 1/4 cup greek yogurt
• 15 ml olive oil
• 3 chicken breast fillets cut into pieces
• 1 tin coconut milk
• 2 large sweet potato chopped
• 15 ml olive oil to roast sweet potatoes

Course Main Dish Prep Time 15 min Cook Time 1 hour Servings people MetricUS Imperial Ingredients 5 ml freshly grated ginger 2 cloves garlic peeled and minced 3 bird eye chili finely chopped 3 ml coriander seeds 3 ml cumin seeds 1 teaspoon cardamom pods 5 ml garam masala 2 tablespoons butter 15 ml olive oil 1 onion finely chopped 2 tablespoons tomato puree 3 tablespoons cashew nut paste 1/4 cup greek yogurt 15 ml olive oil 3 chicken breast fillets cut into pieces 1 tin coconut milk 2 large sweet potato chopped 15 ml olive oil to roast sweet potatoes

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Instructions

1. First of all, to grind your own spices for a curry – you will need a really decent pestle and mortar.
2. Add the ginger, garlic, chillies and spices in a pestle & mortar; grind the ingredients until your curry resembles a thick paste.
3. 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.
4. 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.
5. Take off the heat, mix and transfer your curry to your blender. Blend until smooth. Set aside.
6. Heat the next bit of oil and brown your chicken.
7. Add the blended curry paste and the tin of coconut milk.
8. Cook for 1 hour on low heat - or until your milk has been reduced to your liking. Remember to stir often.
9. In the meantime, place the sweet potato in an oven safe baking dish and drizzle with olive oil. Roast until soft.
10. Serve with roasted sweet potatoes, fresh coriander and loads of black pepper.

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