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Name: Cashew Nut Butter Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 60 g Ghee or butter; 750 g Boneless breast fillets; cut; 80 g Cashews; roasted & ground; 1 tb Tandoori curry paste; 2 Onions; minced; 1 1/4 c Thickened cream; 1/2 ts Ground nutmeg; 1 tb Ground coriander; 2 tb Coconut milk; 2 Garlic crushed

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INGREDIENTS

60 g Ghee or butter
750 g Boneless breast fillets; cut
80 g Cashews; roasted & ground
1 tb Tandoori curry paste
2 Onions; minced
1 1/4 c Thickened cream
1/2 ts Ground nutmeg
1 tb Ground coriander
2 tb Coconut milk
2 Garlic ; crushed

Servings

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)

NOTES

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Nutrition

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Serving Size: 1 Serving (205g)
Recipe Makes: 6 servings

Calories: 186
Calories from Fat: 176 (95%)

Amt Per Serving		% DV

	Total Fat 19.6g	26 %
	Saturated Fat 12.4g	62 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 0.7g
Cholesterol 67.9mg		21 %
Sodium 20mg		1 %
Potassium 64.7mg		2 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2.1g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 186

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