Creamy Chicken Curry
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 10 minutes 50 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 lb chicken pieces 4 tablespoons ghee or vegetable oil 1 medium onion, guartered
2 cloves garlic 5/8 inch piece ginger 4 tablespoons almond meal
1/2 teaspoon turmeric 1 teaspoon chili powder 2 teaspoons ground coriander
1 cup cream, coconut cream or unsweetened coconut milk 1-1/2 teaspoons garam masala 3 hard-boiled eggs
2 tablespoons toasted flaked almonds 1 lime cilantro or mint sprigs



1 Cut the chicken into 2 inch pieces with a cleaver or heavy knife. Brown in the ghee or oil until evenly colored, then remove and keep warm.
2 Grind the onion, garlic and ginger to a paste in a food processor or mortar.
3 Fry in the same pan until golden. Add almond meal, turmeric, chili and cilantro. Cook for 1-2 minutes, stirring.
4 Return the chicken to the pan with 1 cup water. Partially cover and simmer until the chicken is tender, about 25 minutes, turning several times.
5 Stir in cream, garam masala and hard-boiled eggs cut into wedges. Heat through gently.
6 Transfer to a warmed serving dish and garnish with the almonds, wedges of lime and sprigs of herbs.

Back