This dish extends the curry base recipe.
Ingredients
Serves 4 or more
I include 1kg of chicken typically (4-6 large breasts). Which means I can divide the dish into 4 or 5 servings. Note that 250g chicken as sold is usually between 70-80g of protein per serving. This is about 60g if serving 5. This is a subjective preference as I get the majority of my protein from dinner.
- 30ml (1 tbsp) ghee
- 30ml (1 tbsp) sunflower oil
- 800g to 1kg chicken - cubed
- 2 tbsp vegetable oil
- 500ml curry base sauce
- 3 garlic cloves, minced or paste
- knob of ginger, minced or paste
- 1 cinnamon stick
- 4 green cardamom pods, crushed
- 3 tbsp sugar / sweetener / 2 tbsp stevia for keto
- 60g (1/2 cup) ground almonds
- 110g (1/2 cup) creamed coconut
- 1 tbsp garam masala
- 125ml single cream (half typical container)
- 3 tbsp cilantro, for garnishing
Method
- Put the sunflower oil in a pot and heat up
- Add the chicken and fry for a minute or two
- Pour in the curry base, stir and cover
- Reduce to medium low heat and cook until the chicken is cooked through
- Heat the ghee in a large frying pan.
- Fry the cinnamon and cardamom until their aromas are released.
- Add the garlic and ginger and gently fry everything for 2 minutes.
- Pour the cooked chicken and its sauce into the pan and give it a good stir
- Add the sweetener, almonds and coconut to the curry.
- Stir and let the curry simmer slowly on low heat for 15 minutes.
- Pour in the cream and garam masala. Stir well and let it simmer for another 5 minutes.
- Garnish with cilantro and serve with rice, naan and your favourite Indian side dishes.
