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Add a photoServings: 6
Ingredients
- 60 gm ghee or possibly butter
- 2 x cloves garlic, crushed
- 2 x onions, chopped
- 1 Tbsp. tandoori curry paste
- 1 Tbsp. grnd coriander
- 1/2 tsp grnd nutmeg
- 750 gm boneless breast fillets, cut Into 2cm cubes
- 80 gm cashews, roasted & grnd
- 1 1/4 c. thickened cream
- 2 Tbsp. coconut lowfat milk
Directions
- 1 . Heat ghee or possibly butter in a saucepan over a medium heat. Add in garlic and onions and cook, stirring, for 3 min or possibly till onions are golden brown.
- 2. Stir in curry paste, coriander and nutmeg. Cook for 2 min or possibly till fragrant. Add in chicken and cook, stirring, for 5 min or possibly till chicken is brown.
- 3. Add in cashews, cream and coconut lowfat milk. Bring to the boil. Reduce heat.
- Simmer, stirring occasionally, for 40 min or possibly till chicken is tender.
- Serve with rice, pappadams and sambals.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 231 | 82% |
| Total Fat 26.33g | 33% |
| Saturated Fat 13.75g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 107mg | 4% |
| Potassium 203mg | 6% |
| Total Carbs 10.24g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.25g | 2% |
| Protein 3.98g | 6% |
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