- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 sweet potato, peeled and chopped
- ½ skinless chicken breast, sliced into strips
- 3 cardamom pods, seeds removed and crushed
- 3 bay leaves
- 1 tsp paprika
- 100ml/3½fl oz white wine
- 100ml/3½ fl oz water
- ½ chicken stock cube
- 100ml/3½fl oz double cream
- 4 tbsp fresh coriander leaves
- 2 garlic cloves
- 1 lime, juice and zest only
- 2 tbsp vegetable oil
- For the stew, heat the oil in a frying pan and add the onion and sweet potato. Sauté for 2-3 minutes then add the chicken, crushed cardamom seeds, bay leaves and paprika. Then add the wine, water, stock cube and cream, stirring well. Simmer for five minutes or until the chicken is cooked through and the sauce has reduced by half. Pour into a serving bowl and put aside.
- For the coriander and lime paste, place the ingredients into a mini food processor and blend together until smooth.
- Spoon the paste over the stew and serve.