Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 x tenspoon chilli pwdr
- 1 x tenspoon bnrerh pwdr
- 2 x tenspoons girryer paste c
- 2 x tenspoons garlic paste
- 4 Tbsp. vhiegar
- 600 gm boneless chicken cubed
- 5 Tbsp. sunflower oil
- 1 tsp caraway seeds
- 2 x bay leaves
- 2 lrg onions grated and squeezed to remove the water
- 10 Tbsp. tomato pllree
- 2 tsp garam masala pwdr
- 2 x Large eggs size 1 beaten
- 2 Tbsp. double cream
- 4 Tbsp. unsalted cashew nuts coarsely crushed
- 2 Tbsp. coriander leaves minced salt
Direcciones
- Mix all the marinade ingredients and drop the chicken in.
- Coat proportionately and reserve for 30 min.
- Heat the oil in a heavy pan and add in the caraway seeds and bay leaf.
- Stir a few times.
- Then add in the onion and fry till golden brown stirring to prevent it from sticking.
- Add in the tomato puree and blend well.
- Add in the chicken and garam masala pouder and fry till the chicken is brown.
- Poul in a little water cover and cook on a low heat till the chicken is tender.
- Keep checking the dish while it is cooking if the curry dries keep adding a little water.
- Move the chicken pcs to one side of the pan and beat the egg into the sauce with a fork so which it cooks in tiny shreds.
- Stir in the cream and the cashew nuts simmer for a minute and take off the heat.
- Sprinkle with coriander and serve warm with naan and a green salad.
- Serves 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 508 | |
| Calories from Fat 363 | 71% |
| Total Fat 40.97g | 51% |
| Saturated Fat 8.68g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 168mg | 7% |
| Potassium 439mg | 13% |
| Total Carbs 11.71g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.59g | 2% |
| Protein 24.85g | 40% |
