Coconut cream chicken makani
Serves | 10 |
Dietary | Diabetic, Gluten Free |
Meal type | Main Dish |
Misc | Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot |
Region | Indian |
By author | sunithi selvaraj; www.suesnutritionbuzz.com |
Ingredients
- 2 Lbs boneless chicken
- 1 Large onion (sliced)
- 2 Medium tomatoes (chopped)
- 1 Tsp ginger (paste or grated)
- 2 Tsp garlic (paste or finely chopped)
- 2 Tbsp coconut oil
- 1 Heaped tbsp tandoori masala powder or paste (available at Indian stores)
- 1 Tsp chili flakes (optional)
- 1 Tsp garam masala (available at Indian stores/Asian markets)
- 1 Tsp salt
- 1/2 cup almond flour (or 1/ 2 cup almonds blended into a paste)
- 1 cup coconut cream (or whipping cream)
- 1/2 cup cilantro (chopped)
Note
In place of tandoori masala you can use 1 tsp cumin + 1tsp turmeric + 1 tsp paprika . It may taste a little different but will still have that spicy tangy taste
Directions
Heat oil. Add onion and saute 3-4 minutes till it becomes translucent. Add ginger, garlic and cook another 2 minutes. | |
Add tomatoes, tandoori masala, salt, chili flakes and cook about 3-4 minutes till oil floats on top. Add chicken and cook uncovered about 10 minutes. | |
Add almond flour/paste and cook another 10 -15 minutes till chicken is cooked and mixture is like a sauce | |
lower flame, add garam masala and coconut cream and gently stir in. Add cilantro. Cook about 2-3 minutes and take off the fire |
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