About this recipe:This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve on a bed of brown rice.
2 tablespoons ghee (clarified butter)
1 onion, diced
4 cloves garlic, minced
1 1/2 tablespoons curry powder
2 1/2 teaspoons ground cumin
2 teaspoons freshly minced root ginger
1 1/2 teaspoons salt
1 1/4 teaspoons ground turmeric
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
2 skinless, boneless chicken breasts - cubed
3 carrots, cubed
1 (400ml) tin coconut milk
30g ground cashews
2 tablespoons tomato puree
1 head cauliflower, chopped
150g frozen peas
1 red pepper,sliced
120ml double cream (optional)
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Method Prep:15min › Cook:30min › Ready in:45min
Heat ghee in a large pan over medium heat; add onion and cook until softened, about 5 minutes. Stir in garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper and nutmeg; cook and stir until fragrant, about 1 minute.
Stir chicken into onion mixture; cook for 2 minutes. Add carrots, coconut milk, cashews and tomato puree; simmer for 5 minutes. Add cauliflower; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
Stir peas, red pepper and cream into chicken curry; reduce heat to low, cover and simmer for about 10 minutes.