Recipe

Masala Chicken with Aloo Potatoes and Cheese

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Masala Chicken with Aloo Potatoes and Cheese

A creamy butter chicken style masala with sweet edamame and chard and red onion and cumin sweet potatoes.


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Ingredients to serve 2

  • 300g x Chicken Breast - cut into cubes
  • 1 x Red Onion - thinly sliced
  • 15g x Crushed Garlic
  • 5g x Ginger Paste
  • 2.5g x Cumin Seeds
  • 300g x Sweet Potato Chunks
  • 100g x Edamame - take from freezer
  • 200g x Swiss Chard - shredded
  • 10g x Coriander - chopped
  • ½ x Chilli - chopped (use at your discretion)
  • 40g x Feta - gently crumbled
  • 4 x Lime Leaves
  • 100ml x Cream
  • 150ml x DD Curry Base
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Chicken Breast - cut into cubes
  • 2 x Red Onion - thinly sliced
  • 30g x Crushed Garlic
  • 10g x Ginger Paste
  • 5g x Cumin Seeds
  • 600g x Sweet Potato Chunks
  • 200g x Edamame - take from freezer
  • 400g x Swiss Chard - shredded
  • 20g x Coriander - chopped
  • 1 x Chilli - chopped (use at your discretion)
  • 80g x Feta - gently crumbled
  • 8 x Lime Leaves
  • 200ml x Cream
  • 300ml x DD Curry Base
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

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.

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