Creamy chicken tikka curry
Author: Lucas (Caregiver)
INGREDIENTS:**
g Chicken, corn-fed, raw, light meat only
g Oil, olive
g Garlic puree
g Ginger, fresh
ml Aldi double cream (HCP added*)
g Curry powder
g Cauliflower, raw
g Oil, olive
Directions:
blitz cauliflower in food processor til it resembles rice. lay out on roasting tray and drizzle with 5m of oil (you can also sprinkle with cumin and coriander if you would like) and cook approx 10-12 minutes.
heat oil in large pan, add ginger, garlic and chopped onion and cook for 5 minutes or so until softened. Then add in chicken pieces and cook through. Add tikka powder and stir for approx 5 minutes. Then add cream and cook for a further 5 minutes on a low-medium heat. Serve over the rice.
Makes 3 to 4 portions. Greek yoghurt could be added at end to up the fat content.
Nutrition Information (for entire recipe):
Carbohydrate:
10.01
Calories: 864
Fat:
78.35
Protein:
28.26
Ratio:
2.05:1
Tags:
2:1 ratio2.5:1 ratioMain MealMeat
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
