Description
This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve it over a bed of rice.
Ingredients
- 2 tablespoons ghee (clarified butter)
- 1 onion, diced
- 4 cloves garlic, minced
- 1 ½ tablespoons curry powder
- 2 ½ teaspoons ground cumin
- 2 teaspoons minced fresh ginger root
- 1 ½ teaspoons salt
- 1 ¼ teaspoons ground turmeric
- ¾ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground nutmeg
- 2 skinless, boneless chicken breast halves – cubed
- 3 carrots, cubed
- 1 (14 ounce) can coconut milk
- ¼ cup ground cashews
- 2 tablespoons tomato paste
- 1 head cauliflower, chopped
- 1 cup frozen peas
- 1 red bell pepper, chopped
- ½ cup heavy whipping cream (Optional)
Instructions
- Heat ghee in a large pot over medium heat; cook and stir onion until tender
- about 5 minutes. Stir garlic
- curry powder
- cumin
- ginger
- salt
- turmeric
- cardamom
- cinnamon
- cayenne pepper
- and nutmeg into onion; cook and stir until fragrant
- about 1 minute.
- Stir chicken into onion mixture; cook for 2 minutes. Stir carrots
- coconut milk
- cashews
- and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer
- covered
- until vegetables are tender and chicken is cooked through
- about 5 minutes.
- Stir peas
- red bell pepper
- and cream into chicken mixture; reduce heat to low
- cover
- and simmer until heated through
- about 10 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6