Mild Indian Curry
Healthy, because
Even smarter
This dish is packed with nutritious flavor thanks to its mix of nutrient-rich spices like nutmeg, saffron, cloves and ginger.
Pair this curry with brown rice for added texture and fiber.
Ingredients
- Ingredients
- 6 Tbsps Cashews
- 3 Tbsps Almond flour
- 2 cloves garlic cloves (chopped)
- 0.333 cup fresh ginger ( chopped)
- 1 ⅛ cups Yogurt
- ½ tsp Turmeric
- 1 tsp Chili powder
- Nutmeg (freshly grated)
- Saffron
- 2 large onions (chopped into wedges)
- 5 ½ cups chicken (boneless breast, chopped into bite-sized pieces)
- 4 Tbsps clarified butter
- 8 Cardamom (slightly crushed)
- 5 cloves
- 1 cinnamon (stick)
- 1 bay leaf (leaf)
- ½ Lime (juice)
Preparation steps
Mix 2 Tbsp cashews and the almonds with approx. 3.5 ounces hot water. Add the garlic and ginger and puree the mixture finely. If necessary, add a little yogurt.
Mix the remaining yogurt with the turmeric, chili powder, a little nutmeg, saffron, and salt. Add to the puree with the onions. Stir in the meat, cover, and place in the fridge to marinate for approx. 1 hour.
Heat the clarified butter and fry the cardamom, cloves, cinnamon and bay leaf for approx. 2 - 3 minutes.
Add the meat with the marinade and cook over high heat for about 5 minutes, stirring all the time. Add approx. 3.5 ounces water, reduce the temperature, cover, and simmer for approx. 30 minutes.
Finally, remove the lid and turn up the heat again under the curry. Boil vigorously for 3 - 5 minutes until the sauce is thick and creamy. Season with salt and lime juice. Sprinkle over the remaining cashews to serve.
