Creamy coconut chicken curry

Creamy coconut chicken curry

4.5 14 ratings

Prep. 20 min

Total 40 min

8 portions

Ingredients

cauliflower cut into florets (approx. 4 cm)
800 g
olive oil
20 g
brown onions (approx. 220 g), cut into quarters
1 ½
garlic paste (see Tips)
1 ¼ tsp
ginger paste (see Tips)
2 tsp
fresh green chillies trimmed and cut into halves (optional)
2
tandoori paste (see Tips)
120 g
tomato paste
40 g
water
130 g
almond meal (see Tips)
25 g
chicken thigh fillet cut into pieces (approx. 3 cm)
650 - 700 g
salt
1 tsp
coconut cream
110 g
fresh long green chillies sliced for garnishing
fresh coriander leaves only, torn into pieces, for garnishing
8 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 506.8 mg

Protein 16.8 g

Calories 1076.5 kJ / 257.3 kcal

Fat 17.1 g

Fibre 4.9 g

Saturated Fat 7 g

Carbohydrates 14.3 g

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