Chicken Curry with Cashews
Ghee has a firm place in Ayurveda. The clarified butter provides no milk protein and hardly any water, so the edible fat withstands higher cooking and frying temperatures. In addition, the golden preciousness is characterized by easily digestible fatty acids.
If you prefer to make the curry with cashews vegetarian, just use tofu instead of chicken and replace the chicken broth with vegetable broth.
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 996 mg | (25 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 Chicken legs (about 9 ounces)
- 2 Tbsps lemon juice
- 1 tsp Chili powder
- ¾ oz ginger roots
- 7 ozs Greek yogurt
- 2 tsps Garam Masala (curry powder)
- 2 onions
- 3 garlic cloves
- 3 Tbsps Ghee
- 1 tsp ground Coriander
- 1 tsp ground Cumin
- 1 tsp ground paprika
- 2 Tbsps Tomato paste
- 5 ozs Chicken broth
- 1 Tbsp whole cane sugar
- 2 Cinnamon stick
- 14 ozs strained tomato (canned)
- 3 ½ ozs Coconut milk
- ½ handful cilantro
- 1 ½ ozs Cashews (3 TBSP.)
Preparation steps
Rinse chicken, pat dry, remove skin and bone. Cut meat into 1.5 inch pieces, put in a deep dish with lemon juice and chili powder. Peel and finely grate ginger, add to chicken with yogurt and 1 tsp garam masala, mix well, and cover and refrigerate for about 30 minutes.
Meanwhile, peel and finely chop the onions and garlic.
Heat ghee in a large pot. Remove chicken pieces from marinade and drain briefly. Fry meat in 2 or 3 portions in hot fat over medium heat for about 5 minutes, then remove.
Stir-fry onion and garlic in remaining fat for 3 minutes over low heat. Then add remaining garam masala, coriander, cumin and paprika powder and sauté briefly. Stir in tomato paste and sauté for 2 minutes.
Pour in the broth. Add sugar, cinnamon stick, tomatoes and chicken pieces and simmer everything for about 50 minutes at low heat. Stir in coconut milk and simmer for another 10 minutes.
Wash cilantro, shake dry and pluck leaves. Season chicken curry to taste, sprinkle with cashews and cilantro leaves. Serve with chapati.