Add 4 tblsp of ghee to a large pot on a medium heat.
Chop onions & add to the pot with garlic & ginger
Fry gently until the onions are translucent
Add water so it just covers the onions, bring to the boil & simmer for 20 minutes
In a separate saucepan add 2 tblsps ghee on a medium heat
Add 400g chopped tomatoes, 1 tblsp sugar, cinnamon, paprika, turmeric, tomato purée & tomato sauce
Stir and keep on a low heat for 20 minutes
Blend the onions using a hand blender until a smooth consistency is achieved.
Blend the tomato mixture until smooth
Over a low heat combine the tomatoes with the onions, stirring all the while, the mixture should resemble a rich tomato soup in colour and consistency.
Gently heat the mixture for a further 20 minutes - careful that the heat is not too high as it will spit!
Slowly add the double cream, stirring all the while, then add 4 tblsps sugar and the gound almonds
Prepare the chicken breasts by either boiling or frying in small pieces and add to the sauce.
Simmer gently for a further 10 minutes.
Serve with naan bread, pilau rice and garnish with cream and flaked almonds.
Remember to blend the onions & the tomatoes separately before combining them.
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|Serving Size: 1 Serving (1463g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 842 (44%)|
|Amt Per Serving||% DV|
|Total Fat 93.6g||125 %|
|Saturated Fat 41.3g||207 %|
|Monounsaturated Fat 21.8g|
|Polyunsanturated Fat 6g|
|Cholesterol 753.7mg||232 %|
|Sodium 5188.9mg||179 %|
|Potassium 3324.8mg||87 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 27.5g|
|Protein 226.9g||324 %|
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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: 1911
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