| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Super1 |
6 |
servings |
INGREDIENTS
| 60 |
g |
Ghee or butter |
| 2 |
|
Cloves garlic; crushed |
| 2 |
|
Onions; minced |
| 1 |
tb |
Tandoori curry paste |
| 1 |
tb |
Ground coriander |
| 1/2 |
ts |
Ground nutmeg |
| 750 |
g |
Boneless breast fillets; cut Into 2cm cubes |
| 80 |
g |
Cashews; roasted & ground |
| 1 1/4 |
c |
Thickened cream |
| 2 |
tb |
Coconut milk |
INSTRUCTIONS
1 . Melt ghee or butter in a saucepan over a medium heat. Add garlic
and onions and cook, stirring, for 3 minutes or until onions are
golden.
2. Stir in curry paste, coriander and nutmeg. Cook for 2 minutes or
until fragrant. Add chicken and cook, stirring, for 5 minutes or
until chicken is brown.
3. Add cashews, cream and coconut milk. Bring to the boil. Reduce
heat. Simmer, stirring occasionally, for 40 minutes or until chicken
is tender. Serve with rice, pappadams and sambals.
Recipe by: Super Food Ideas (Aussie Magazine)
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