Allergy free Indian Mughlai chicken recipe

Ingredients

• 800g skinless boneless chicken breast or thigh, chopped to the desired size
• 2 large potatoes, peeled and chopped and pre-cooked
• 2 onions, chopped and pureed to a paste
• 2 cloves garlic, pureed to a paste
• 1 tsp fresh ginger, peeled and pureed to a paste
• 2-3cm stick of cinnamon
• 5 cardamom pods
• 1 tsp ground coriander seeds
• 1 tsp ground cumin seeds
• 1 tsp red chilli powder
• 2 tsps garam masala
• 1 tbsp Orgran all purpose flour, sifted
• ¼ cup half and half goat’s milk and goat’s cheese, beaten smooth
• 4 tbsps Nuttlex
• 1 cup chicken stock made from a Massel vegetarian chicken ultracude
• Salt, to taste

Method

• Puree the onions until smooth.
• Separately, puree or grind the garlic and ginger until smooth.
• Heat the Nuttlex in a pan over a medium-high heat.
• Fry the onion until it is translucent.
• Add the ginger, garlic, cinnamon and cardamom and fry for a minute or until fragrant.
• Add the coriander, cumin and red chilli powder and fry for a minute or until fragrant.
• Add the chicken and fry until the chicken turns white.
• Add the stock, precooked potato and salt.
• Bring the mixture to the boil then reduce the heat to low and simmer.
• Simmer until the chicken is cooked through and the potato heated.
• Beat the half and half and flour together and ensure there are no lumps.
• Add the half and half mixture to the chicken and stir well.
• Turn off the heat and sprinkle the garam masala over the chicken.
• Cover the dish immediately.
• Serve after a few minutes.