Method
Before You Begin
Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220C. Run your edamame under warm water or submerge in warm water until completely thawed.
Washing Instruction
Wash your hands well. Rinse your swiss chard and coriander thoroughly and drain on paper towel.
Gino's Tip
This technique of cooking chicken is a butter chicken style and can be used as is for any white meat type.
Step 1 - Aloo Potatoes
Toss your sweet potato chunks in a large mixing bowl with a drizzling of olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven for 18-25 minutes until lightly browned and tender. While your potatoes are cooking heat a large casserole pan over medium-high
heat, add your butter, cumin seeds, and a drizzling of olive oil. Bring your butter to frothing point then add your sliced red onion, chilli (at your discretion), crushed garlic, and ginger paste. Reduce your heat to low-medium and cook for 6-8 minutes until soft, translucent, and fragrant. Once your fragrant mixture is done, sprinkle it over your roasted aloo potatoes along with your chopped coriander.
Give your large casserole pan a quick wipe for the next step.
Step 2 - Greens
Heat your large casserole pan once more, then add a drizzling of olive oil, and once your oil warms up add your shredded swiss chard. Cook for 3-4 minutes until wilted then add your thawed edamame, cook for a further 2-3 minutes then taste and season with salt and pepper. Once done, keep warm until you're ready to serve.
Step 3 - Creamy Masala Chicken
Season your chicken cubes with salt and pepper. Heat a large casserole pan over high heat, add a drizzling of olive oil, lime leaves and cook the chicken for 5-7 minutes. When done, transfer to a serving dish then add your DailyDish Curry Base to the pan. Reduce the heat to low and simmer for 3-4 minutes. Lastly, return your chicken to the sauce along with your cream and cook for a further 1-2 minutes until warmed through. Taste and season to your liking with salt and pepper.
To Serve
Divide your creamy masala chicken amongst your servings and serve with your aloo potatoes, greens and crumbled feta.