Creamy Chicken Curry with Cauliflower Rice - Innit

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 680 g

Canned/Bottled Goods

  • Ghee 69 g

  • Vegetable Stock 240 ml

  • Smooth Peanut Butter 1 Tbsp

  • Tomato Puree 4 Tbsp

Produce

  • Yellow Onion 1

  • Fresh Coriander 1/2 bunch

  • Ginger Root 1 Tbsp

  • Cauliflower 1 head

  • Fresh Thyme 2 sprigs

  • Garlic Cloves 6

Spices

  • Ground Cumin 1/2 tsp

  • Salt 7/12 tsp

  • Chili Flakes 1/2 tsp

  • Black Pepper 3/8 tsp

  • Ground Turmeric 1 tsp

  • Garam Masala 1 Tbsp

Dairy & Eggs

  • Heavy Cream 120 ml

  • Plain Yogurt 120 ml

Preparation

  1. Prepare Spice Mix

    Mix spices in a small bowl, set aside.

    • 1 Tbsp Garam Masala
    • 1/2 tsp Ground Cumin
    • 1 tsp Ground Turmeric
    • 1/2 tsp Chili Flakes
    • 1/4 tsp Black Pepper
  2. Prepare Vegetables

    Prepare vegetables. Set aside.

    • 1, chopped Yellow Onion
    • 4, minced Garlic Cloves
    • 1 Tbsp, grated Ginger Root
    • 1/2 bunch, chopped, leaves and tender stems Fresh Coriander
  3. Prepare Chicken

    Prepare chicken. In a large pot, heat ghee over high heat. Add chicken thighs, season with salt and sear for 5 minutes or until browned. Place cooked thighs on a plate and set aside, reserving pot with chicken juices.

    • 680 g, cut into 2.5-cm cubes Boneless Skinless Chicken Thigh
    • 1 pinch Salt
    • 1 Tbsp Ghee
  4. Create Curry

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving coriander, and cook for 5 minutes or until soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, yoghurt, cream, stock, peanut butter and salt. Let simmer uncovered on medium-low heat for 25 minutes or until sauce has reduced slightly and protein is tender. Add more stock or water if curry seems too dry. Stir in coriander and check seasoning.

    • 2 Tbsp Ghee
    • 4 Tbsp Tomato Puree
    • 120 ml Plain Yogurt
    • 120 ml Heavy Cream
    • 240 ml Vegetable Stock
    • 1 Tbsp Smooth Peanut Butter
    • 1 pinch, or to taste Salt
  5. Cauliflower Rice Creation

    Prepare ingredients. Add cauliflower to food processor. Blend until evenly chopped into small rice-like pieces. Heat pan on high heat for 2 minutes. Add ghee, cauliflower rice, salt, pepper, thyme and garlic. Stir and cook for 4 minutes. Remove garlic and thyme.

    • 1 head, chopped Cauliflower
    • 2, peeled Garlic Cloves
    • 2 Tbsp Ghee
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Salt
    • 1 pinch Black Pepper
  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 480 kcal  
Total Fat 26.0 g 33%
Total Saturated Fat 9.0 g 44%
Unsaturated Fat 17 g  
Cholesterol 145 mg 48%
Sodium 770 mg 35%
Total Carbohydrate 22 g 8%
Fiber Total Dietary 5 g 18%
Sugars Total 9 g  
Protein 34 g 67%
Vitamin C 80 mg 90%
Calcium Ca 142 mg 10%
Iron Fe 4.5 mg 25%
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By Innit Culinary Team