By nittaya kaeophon

Chicken Korma with a potato cauliflower and chick pea salad garn

Ingredients

5 servings

cauliflower potatoes mangoes +chick pea

150gdried chickpeas

soaked overnight in plenty of water with 2tsp bicarbonate of soda

½ tspcumin seeds

1 tspcurry powder

½ tspground turmeric

1 tsphoney

1 Tbspoil

200gonion

large, thinly sliced

400gcauliflower

small, broken into 4cm florets

570gmangoes

or 1 large, ripe regular mango, peeled and cut into 2cm dice

1green chilli

medium-hot, deseeded and finely chopped

coriander

chopped

lime juice

50gbaby spinach leaves

500 gramPotatoes

boiled

salt

Chicken marinade 1 kg

½ cupGreek yogurt

hung curd

1 tablespoonginger garlic paste

or grated in equal quantities

1 teaspoongaram masala

1 teaspoonred chilli powder

kashmiri or any low heat chilli

¼ teaspoonblack pepper crushed

powder

1 teaspooncoriander powder

daniya powder

¼ teaspoonsalt

taste marinade & add more

¼ teaspoonturmeric

haldi

1 teaspoonkasuri methi

dried fenugreek leaves

750 gramchicken breast

For chicken korma gravy

1 Tbspbutter

⅓ cupraw cashews

2green cardamom pods

½ teaspoonpeppercorn

freshly cracked

1 inchcinnamon stick

2whole cloves

1bay leaf

can omomitted

1 tablespoonground coriander

½ teaspoonsalt

or to taste

1 tspcumin seed

½ cupCoconut cream

1 teaspoonturmeric

1 TbspGarlic and ginger paste

2 cupTomatoes

dice

Water

1 tspred chilli powder

2 Tbsptomato paste

Instructions