Cashew Nut Butter Chicken
|Ghee/Butter||2 Ounce (60 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Onions||2 , minced|
|Curry paste||1 Tablespoon|
|Ground coriander||1 Tablespoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Boneless chicken thigh/Chicken breast||1 1⁄2 Pound, cut into 3/4 inch cubes (750 Gram)|
|Cashews||2 Ounce, roasted and ground (60 Gram)|
|Double cream||10 Fluid Ounce (1 1/4 Cups, 315 Milliliter)|
|Coconut milk||2 Tablespoon|
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 and 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 simmering and simmer, stirring occasionally, for 40 minutes or until chicken is tender.
To roast cashews, spread nuts over a baking tray and bake at 180°C / 350°F for 5-10 minutes or until lightly and evenly browned. Toss back and forth occasionally with a spoon to ensure even browning. Alternatively, place nuts under a medium grill and cook, tossing back and forth until roasted.
Serving size: Complete recipe
Calories 3270 Calories from Fat 2391
% Daily Value*
Total Fat 269 g414.6%
Saturated Fat 53.9 g269.6%
Trans Fat 0.7 g
Cholesterol 716.8 mg238.9%
Sodium 731.7 mg30.5%
Total Carbohydrates 65 g21.7%
Dietary Fiber 14.6 g58.5%
Sugars 17.9 g
Protein 155 g310%
Vitamin A 9% Vitamin C 46.2%
Calcium 28.6% Iron 81.3%
*Based on a 2000 Calorie diet