Creamy, warm and spicy chicken dish. Easy to make.
Inspired by Indian spices but has a flavour all of It's own.
Place all ingredients except cream into a large covered pot.
Add enough water to just cover the ingredients.
Cover and bring to the boil, then reduce heat to very low and allow to
Simmer gently until the chicken is cooked through ( about 30 - 40 minutes )
Now remove the chicken breasts from the pot and set aside.
Turn the heat to high under the stock and boil briskly until the stock is reduced by approx
Two thirds ( this may take about 30 mins ).
Now pass the stock through a sieve to remove all ingredientsand leave a tasty stock.
Return the stock to the pan and place on a medium heat.
Add the cream and check seasoning and add salt and pepper as required.
Bring to the boil and set on a steady simmer.
Meanwhile slice the chicken breasts diagonally into serving slices and add to the sauce.
Finally allow the sauce to simmer until it thickets.
Serve with boiled rice or breads.
Squeeze the ingredients through the sieve and don't be scared to increase the spices if you like it hot!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 735 | ||
Calories from Fat: 443 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.2g | 66 % | |
Saturated Fat 28.7g | 144 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 299mg | 92 % | |
Sodium 229.8mg | 8 % | |
Potassium 922.6mg | 24 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 12g | ||
Protein 58.5g | 84 % | |
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. |
Calories per serving: 735
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