CHICKEN KORMA WITH ROOT VEGETABLES

INGREDIENTS:

• 1 15-ounce can of heavy coconut cream

• 1 jar of MNMLST Carrot Soup

• 1 Jar of MNMLST Tomato Soup

• 1/3 cup cashew powder or flour

• 1/2 cup coconut or almond yogurt

• 1/4 cup ghee or olive oil

• 1.5 pound chicken breasts or thighs, bite size pieces

• 2 cups of bite size root vegetables (carrots, potatoes, turnips or parsnips)

• 1 1/2 cups onions, chopped

• 1 tablespoon garlic, minced

• 1 tablespoon ginger, minced

• 1 1/4 teaspoon each of turmeric, curry powder and paprika

• 1/4 teaspoon of ground cardamom

• 2 teaspoon sea salt

• Optional ¼ cup heavy cream to finish, if desired

• 4 cups cooked basmati rice

• 1/4 cup cilantro chopped, for garnish

INSTRUCTIONS:

1. In a 3 quart saucepan heat ghee or oil over medium high heat.

2. Add garlic, ginger, onions and saute for a few minutes,

3. Lower heat and add in curry powder, turmeric, paprika, cardamom and saute 1 minute.

4. Add in chicken and sear for a few minutes.

5. Add root vegetables and then add coconut milk, soups, cashew flour and salt  and bring to a  boil stirring frequently.

6. Simmer 20-30 minutes until vegetables and chicken are tender.

7. Add additional salt as needed. Finish with yogurt and or  heavy cream if desired.

8. Serve with rice.