Fusion Korma Chicken with Coriander, Feta and Yams
By: Julia Delrieu
Published: Tuesday, December 13, 2011 - 7:41pm

Ingredients




olive oil
butter
italians herbs, 2-3 laurel leafs
4 big sweet potatoes / yams
1 pack of crimini mushrooms
2 chicken breasts
1/3 jar of Korma paste
1 can of coconut milk
fresh coriander
feta cheese

Preparation

1 slice mushrooms, whack your (chicken) breast with a rolling pin to slim them down and then cut up in inch thick cubes 2 make thick slices out of yams (keep skin on!) 3 spread out on baking dish (pyrex for instance) and lightly cover with oil. add salt/pepper, herbs (rosemary, thyme, etc), laurel leafs, and onion powder if you have 4 put in the oven to 350 for an hour or until cooked through 5 meanwhile, heat olive oil and butter in a pan until butter foams, cook the mushrooms for 4-5 minutes or until browned 6 throw in the chicken, let each side of the chicken cubes lightly cook, until slightly brown 7 add the Korma paste and at least 1/2 can of coconut milk (depending on the thickness of the sauce you want) 8 Leave to cook on low-medium heat, covered for a good 30 minutes 9 Take lid off and increase the heat for 5-10 to thicken the sauce 10 Chop up coriander and crumble feta to put on top the chicken when serving. Serve with a portion of your grilled yam slices 11 Enjoy!

About

I improvised this on Saturday for a dinner party - turned out amazing!
Tip : You could probably replace chicken with Tofu for vegetarians