2 Sweet Potatoes
1 Purple Onion
1 Chicken Breast
2 Garlic Cloves
2 tsp Curry
2 tsp Korma paste
2 tsp Tomato paste
1/2 can Peeled tomatoes
1/2 can Garbanzos
2 tbsp Greek Yogurt
tsp = teaspoon
tbsp = tablespoon
Start by marinating the chicken breast. Chop it into cubes and rub them with a paste made of greek yogurt, korma paste (1 tsp), tomato paste (1 tsp), lemon juice, curry (1 tsp) and salt.
Set aside. Meanwhile chop the sweet potato into chunky bits and sauté them in olive oil over medium/high heat until golden. Be careful not to burn.
In the meantime, chop the chilli, the garlic, the coriander and the ginger. Chop the onion into quarters and loose the layers over the potatoes pan. Sauté for a few minutes and then add garlic, chilli, ginger and the coriander. Also add the tomato and the korma pastes and the curry. Let the flavours stick to the vegetables and to the pan. With the pan over high heat, start placing the chicken bits one by one to fry in all those flavours.
When everything is well cooked, pour the canned garbanzos with the liquid and the peeled tomatoes also with the liquid where it was preserved. Add 400 ml of water let it boil and lower the heat to minimum without covering the pan to reduce and thicken the sauce over the next 30 minutes.
Meanwhile, prepare the cauliflower. Cut the leaves, chop them in large chunks and add to the curry.
Shred the cauliflower in the food processor until it looks like couscous. Sauté the shredded cauliflower 10 minutes before the curry is ready, in a pan over high heat with olive oil, garlic and salt until golden.
Serve with the curry as if it was rice or couscous.