Cut the chicken pieces into very fine strips.
Melt the ghee or butter in a medium pan. Lower the heat slightly and add the garlic and garam masala. Lower the heat even further and add the black peppercorns, salt and nutmeg. Finally, add the chicken pieces, sliced leek, mushrooms and corn, and cook, stirring constantly,
for 5-7 minutes, or until the chicken is cooked through.
Remove from the heat and leave to cool slightly. Transfer threequarters of the mixture into a food processor or blender. Add the water and process for about 1 minute.
Pour the resulting puree back into the pan and stir with the rest of the mixture. Bring to the boil over a medium heat. Lower the
heat and stir in the cream.
Add the fresh coriander (cilantro) and taste for seasoning. Serve hot, garnished with the crushed red chillies, if you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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