Nutrition balance score
Unbalanced
Glycemic Index
22
Low
Glycemic Load
3
Low
Nutrition per serving
Calories788.1 kcal (39%)
Total Fat56.4 g (81%)
Carbs14.5 g (6%)
Sugars6.3 g (7%)
Protein50.6 g (101%)
Sodium408.8 mg (20%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
2Onions
large
6garlic cloves
peeled
4 TbspSunflower oil
or ghee
1 ½ Tbspfresh ginger
peeled finely chopped
1green chilli
seeded and chopped
2vine tomatoes
cored and chopped
2 tspcurry powder
2 tspground coriander
1 tspground turmeric
1 tspground cumin
1 tspground fenugreek
1 tsppaprika
Sugar
300mlgluten free chicken stock
or water
250mldouble cream
5chicken breast
Coriander
chopped
lemon wedges
salt
freshly ground black pepper
Instructions
Step 1
Puree onion and garlic in a food processor
Step 2
Heat the oil in a large saucepan or sauté dish set over a moderate heat until hot. Add the onion paste and fry until starting to colour, about 8 minutes.
Step 3
Stir in the ginger, chilli and a pinch of salt, sautéing until softened, 4-5 minutes. Meanwhile, puree the tomatoes in the processor.
Step 4
Stir in spices and sugar into the pan and continue to cook for 2-3 minutes. Stir in the tomatoes, stock and cream.
Step 5
Bring the curry to a simmer before positioning the chicken in it. Partially cover with a lid and cook until the chicken is cooked and the curry has thickened, 25-30 minutes. Season, then serve with a garnish of coriander and lemon wedges on the side.
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