This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve it over a bed of rice.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
402 Calories
Recipe Instructions
Step 1
Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.
Step 2
Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
Step 3
Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.
Ingredients
1 ½ teaspoons salt
⅛ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 (14 ounce) can coconut milk
¼ teaspoon cayenne pepper
1 onion, diced
4 cloves garlic, minced
1 ½ tablespoons curry powder
1 head cauliflower, chopped
1 red bell pepper, chopped
2 tablespoons tomato paste
¾ teaspoon ground cardamom
2 teaspoons minced fresh ginger root
2 skinless, boneless chicken breast halves - cubed
