Hot Indian Curry dish. Stores well and heats up great for leftovers
Chop the chicken into cubes, and place in glass bowl with tamari soy sauce, place in refrigerator to marinade for 15 minutes, or even overnight (covered)
A Vitamix or Cuisinart food processor really help to make the sauce. A pressure cooker helps significantly reduce the pre-cook time for the potatoes.
In the Vitamix or other blender, put the coconut milk, cashews, sunflower seeds, tomatoes, 1/2 of the green chilies, curry paste, ginger, 1/2 of the garlic, and half of the vegetable stock. Blend until pureed. Pour into large saucepan, and set to low heat, stirring occasionally.
In the pressure cooker, place the cubed potatoes and carrots, and cook until about 1/2 done - or half the time you would for mashed potatoes (My cooker, only a few minutes at full pressure, a few minutes off the heat, and then open up.) When done, place them in the sauce, which should be simmering slowly.
Coat a large skillet with oil, and saute the remaining garlic and all the onion. Remove and place this in the sauce, then saute the chicken until not quite done all the way through. Move the chicken to the sauce, and de-glaze the pan with cooking wine if you like. I will also add a little cornstarch and make some gravy. Move this to your saucepan as well.
Add the remaining green chilies, raisins, green peas. Stir until boiling, then slowly add the heavy cream and vegetable stock to bring to desired consistency. Add more curry paste and/or tamari sauce to bring the flavor to your liking. I tend to go pretty heavy on the spice – I will hue 2x or more the curry paste I have listed. Easir to add than to take away, roght?
Let the whole pot simmer gently until the chicken is done the remaining way through.
As you place into serving bowls, sprinkle the paneer cheese over the top. Serve with heated Naan bread to make it super decadent.
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Serving Size: 1 Serving (968g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1126 | ||
Calories from Fat: 560 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.2g | 83 % | |
Saturated Fat 26g | 130 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 209.2mg | 64 % | |
Sodium 1095.2mg | 38 % | |
Potassium 2323mg | 61 % | |
Total Carbohydrate 75.7g | 22 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 61.2g | ||
Protein 74.4g | 106 % | |
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: 1126
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