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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (378g) Recipe makes 4 servings The following items or measurements are not included below: 4 green cardamoms |
||
| Calories 627 | ||
| Calories from Fat 443 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 49.3g | 75% | |
| Saturated Fat 19.0g | 94% | |
| Monounsaturated Fat 18.8g | ||
| Polyunsaturated Fat 8.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 166mg | 55% | |
| Sodium 970mg | 40% | |
| Potassium 769mg | 21% | |
| Total Carbohydrate 14.3g | 4% | |
| Dietary Fiber 4.0g | 15% | |
| Sugars 6.4g | ||
| Protein 33.6g | 67% | |
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By: troyh
May 14, 2001
SERVES 4
Ingredients
- 150 ml natural yoghurt
- 50 g ground almonds
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon crushed bay leaf
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 4 green cardamoms
- 1 teaspoon gingerroot
- 1 teaspoon garlic, minced
- 1 (400 g) can tomatoes
- 1 1/4 teaspoons salt
- 1 kg chicken, skinned,boned and cubed
- 75 g butter
- 1 tablespoon corn oil
- 2 medium onions, sliced
- 2 tablespoons fresh coriander, chopped
- 4 tablespoons single cream
Directions
1
Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.2
Put the chicken into a large mixing bowl and pour over the yoghurt mixture.3
Set aside.4
Melt together the butter and oil in a medium karahi, wok or frying pan.5
Add the onions and fry for about 3 minutes.6
Add the chicken mixture and stir-fry for about 7-10 minutes.7
Stir in about half of the coriander and mix well.8
Pour over the cream and stir in well.9
Bring to the boil.10
Serve garnished with the remaining chopped coriander.
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Featured Reviews for This Recipe
From: l'il lee
On Nov 24, 2007
This is an amazing dish, true to the Indian flavours I was expecting. It turned out well in the slow cooker.
From: Ilona #2
On May 15, 2007
I did not have corn oil, so I used Olive. It was fine. I also added some red and green peppers to this and it was lovely. It was mild enough that my kids ate it, and enough flavor to make it interesting. I made it a second time and doubled the recipe so we could reheat it for a quick lunch. I also like that you mix everything in the blender so the flavors and tomatoes blend up into a creamy sauce. The yogure is a great alternative to cream and does not dominate the flavor. Very well ballanced. Definately will be making this again. Thanks!
From: Chef #512061
On Nov 3, 2007
Great Recipe. When I found out that Ghee (butterfat) is flavorless, I substituted olive oil to cut out the cholesterol and saturated fat.
From: Chef #281330
On Jan 21, 2006
Good recicpe but I made a few changes... I added turmeric and chopped red and green pepers, I also put all of the ingredients in my slow cooker and cooked it for 6-8 hours...it was great and easy!
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