Fusion Korma Chicken With Coriander, Feta And Yams

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

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

olive oil, butter, herbs italians, sweet potatoes, pack of, chicken breasts, paste, coconut milk, fresh coriander, feta cheese

Taken from www.yummly.com/recipe/Fusion-Korma-Chicken-with-Coriander_-Feta-and-Yams-1656426 (may not work)