Chicken and Paneer Makhani Curry

Family recipe

Ingredients

• Chicken breast or deboned thighs x 400g diced
• 50 g diced paneer cheese
• Sweet potato x 1 large peeled and diced
• Onion 2 x large white diced or sliced
• Garlic x 4 bulbs chopped
• Ginger thumb sized piece grated or fine diced
• Tinned tomato x 400g
• Tomato puree x 20 g
• Curry powder mild 3 x tsp
• Garam masala 1 tsp
• Korma paste 100g
• Coconut cream x 100g
• 1 tsp. Mango chutney
• Yogurt x 50g
• Tbsp of sunflower oil or Ghee
• 1 x small bunch of coriander

Melt the ghee or oil in a pan and add the onion, garlic, ginger and sweat it down for 2 minutes add the curry powder and garam masala, then add the diced chicken and cook down and keep stirring.

Once the chicken is cooked through add the sweet potato and stir, let it cook for about 10-15 mins on a slow heat and stir occasionally.

Then add the chopped tomatoes and puree and stir in the korma paste and mango chutney and cook for a further 10 mins on a low – medium heat, then add the paneer and stir in.

Add the coconut milk and yogurt and let it simmer on a low heat until ready to serve.

This can be served with Naan bread and rice.

Finish off with some chopped coriander on top of the finished dish.