Creamy Chicken Curry Recipe
Servings: 6
Ingredients
- 1 kg chicken pcs
- 4 Tbsp. ghee or possibly oi1
- 1 med sized onion quartered
- 2 clv garlic
- 1 x cm piece ginger
- 4 Tbsp. almond meal
- 1/2 tsp turmeric
- 1 tsp chilli pwdr
- 2 tsp grnd coriander
- 1 c. cream or possibly coconut cream
- 1 1/2 tsp garam masala
- 3 x hard boiled Large eggs
- 2 Tbsp. toasted flaked almonds (See Note)
- 1 x lime coriander or possibly mint s prigs
Directions
- Cut the chicken pcs into 5cm pcs with a cleaver or possibly heavy knife.
- Brown in the ghee or possibly oil till proportionately coloured then remove and keep hot.
- Grind the onion garlic and ginger to a paste in a food processor or possibly mortar.
- Fry in the same pan till golden brown.
- Add in almond meal turmeric chilli and coriander.
- Cook for 12 min stirring.
- Return the chicken to the pan with 1 c. water.
- Partially cover and simmer till the chicken is tender about 25 min turning several times.
- Stir in cream garam masala and hardboiled Large eggs cut into wedges.
- Heat through gently.
- Transfer to a warmed serving dish and garnish with the almonds wedges of the lime and sprigs of herbs.
- Note. Nuts microwave well. Spread whole banched almonds on a plate and cook on high till golden brown about 1 1/2 min.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 448 | |
| Calories from Fat 325 | 73% |
| Total Fat 36.31g | 45% |
| Saturated Fat 15.77g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 128mg | 5% |
| Potassium 355mg | 10% |
| Total Carbs 4.71g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.13g | 1% |
| Protein 25.56g | 41% |
