Ingredients
6
6 servings
- •2 tablespoons ghee (clarified butter)
- •1 onion, diced
- •4 cloves garlic, minced
- •1.5 tablespoons curry powder
- •2.5 teaspoons ground cumin
- •2 teaspoons minced fresh ginger root
- •1.5 teaspoons salt
- •1.25 teaspoons ground turmeric
- •0.75 teaspoon ground cardamom
- •0.25 teaspoon ground cinnamon
- •0.25 teaspoon cayenne pepper
- •0.125 teaspoon ground nutmeg
- •2 skinless, boneless chicken breast halves - cubed
- •3 carrots, cubed
- •1 (14 ounce) can coconut milk
- •0.25 cup ground cashews
- •2 tablespoons tomato paste
- •1 head cauliflower, chopped
- •1 cup frozen peas
- •1 red bell pepper, chopped
- •0.5 cup heavy whipping cream
Instructions
- 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.
- 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.
- Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.
Nutritional Facts
Per 6 servings
- Calories: 402
- Carbohydrate: 24g
- Fat: 30g
- Fiber: 8g
- Protein: 15g
- Sugar: 9g
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