Coconut cream chicken makani

Coconut cream chicken makani

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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