1. Cut chicken into small pieces
2. Heat oil in a large heavy pan add onions, garlic and ginger. Cook until onions are pale and limp. Add cardamon, cloves, and cinnamon, and cook until the spices and slightly puffed and begin to brown. Add almond powder and cook, stirring rapidly for an additional 2 minutes. Reduce to medium and add chicken pieces and continue cooking until they lose their pink color..
3. Add coconut milk, turmeric, red pepper and salt, and bring to a boil. Reduce heat and simmer, covered, until chicken pieces are thoroughly cooked and melting tender. Ck to make sure sauce is not evaporating too fast and burning. Stir in the cream and turn off the heat. Let the dish rest, covered, for at least an hour before serving. When ready to serve, heat thoroughly, check for salt, and serve sprinkled with chopped coriander leaves.
Let it sit for 20 minutes after its complete and re-heat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (327g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 328 (52%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 123.3mg||38 %|
|Sodium 150.8mg||5 %|
|Potassium 1126.3mg||30 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 20.1g|
|Protein 50g||71 %|
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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: 629
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