Melt the ghee or butter in a large
karahi, wok or deep pan, and saute the leek with the ginger until softened
Lower the heat and tip in the ground almonds, salt, peppercorns, chilli, carrot, peas and chicken. Fry for about 10 minutes or until the chicken is completely cooked, stirring constantly. Add the chopped fresh coriander.
Remove from the heat and leave to cool slightly. Transfer the mixture to a food processor or blender and
process for about 1 1/2 minutes. Pour ill the water and blend for a further 30 seconds.
Pour back into the pan and bring to the boil, stirring. Lower the heat and gradually stir in the cream.
Cook gently for a further 2 minutes, stirring occasionally. Serve garnished with more coriander.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (27g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 50.1mg||2 %|
|Potassium 87.1mg||2 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1.9g|
|Protein 0.4g||1 %|
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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.
Calories per serving: 11
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