Creamy coconut chicken curry
TM6 TM5

Creamy coconut chicken curry

4.7 (451 ratings)

Ingredients

  • 700 g cauliflower, cut into florets (approx. 4 cm)
  • 2 tsp olive oil
  • 1 brown onion (approx. 180 g), cut into quarters
  • 1 tsp garlic paste (see Tips)
  • 1 ½ tsp ginger paste (see Tips)
  • 1 - 2 fresh green chillies, trimmed and cut into halves (optional), plus extra sliced for garnishing
  • 90 g tandoori paste (see Tips)
  • 30 g tomato paste
  • 100 g water
  • 20 g almond meal (see Tips)
  • 500 g chicken thigh fillets, cut into pieces (approx. 3 cm)
  • 1 tsp salt
  • 90 g coconut cream
  • 6 sprigs fresh coriander, leaves only, torn into pieces, for garnishing

Nutrition
per 1 portion
Calories
1368.8 kJ / 325.8 kcal
Protein
19.7 g
Carbohydrates
9.4 g
Fat
22 g
Saturated fat
6.6 g
Fiber
7.4 g
Sodium
689.1 mg

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