Creamy Chicken and Potato Curry

1.Heat the garlic-infused olive oil in a large heavy-bottomed pan over medium heat. Add the mustard seeds and wait until they start to pop, about 30 seconds.

2.Add the grated ginger and asafoetida powder (if using), stirring for 30 seconds until fragrant. Be careful not to burn the spices.

3.Add the diced chicken pieces to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

4.Add the turmeric, cumin, coriander, smoked paprika, cinnamon, chili powder, salt, and black pepper. Stir well to coat the chicken evenly with the spices, cooking for another 2 minutes to release the aromas.

5.Add the diced potato and sweet potato to the pan, stirring to combine with the chicken and spices.

6.Pour in 200 ml of water, bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes and chicken are tender.

7.Add the green beans and cook uncovered for an additional 5-7 minutes until the beans are tender but still crisp.

8.Remove the pan from heat and allow to cool slightly for 5 minutes to prevent the yogurt from curdling.

9.Stir in the lactose-free plain yogurt gently until fully incorporated, creating a creamy sauce. Adjust seasoning with salt and pepper if needed.

10.Garnish with freshly chopped cilantro and serve hot with steamed rice or gluten-free flatbread.