Heat the oil in a large saucepan and gently cook the onion, garlic and ginger until softened. Add the cardamom, cloves and cinnamon and cook for a few minutes before adding the almonds. Lower the heat a little and add the chicken, stirring frequently until the meat turns white. Add the mushrooms and then the coconut milk, turmeric, salt and pepper and bring to the boil. Reduce the heat and simmer for 30 minutes. Add the yoghurt and adjust the seasoning. Serve hot, sprinkled with coriander and roasted coconut flakes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 168 (33%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 230.3mg||71 %|
|Sodium 336.5mg||12 %|
|Potassium 1036.4mg||27 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 8.6g|
|Protein 72.7g||104 %|
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Calories per serving: 516
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