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Ingredients
- Serves 1 person
chicken tikka:
180 g chicken breast (diced 2cm)
15 g rice brand oil
tomato paste (ingedients blended together):
100 g fresh tomato (cut into chunks)
10 g ginger paste
10 g garlic paste
other ingredients for chicken tikka:
25 g canned tomato paste
15 g cashew nut powder
0.3 g ground cinnamon
2 g garam masala
2 g ground cumin
10 g coconut sugar
3 g paprika powder
0.5 g chilli powder
60 g coconut milk
water (if needed)
garnish:
30 g rice bran oil
10 g cashew nuts (soaked 2-3hrs and drain dry)
5 g curry leaves
turmeric cabbage:
20 g garlic (minced)
6 g turmeric
200 g white cabbage (shredded)
6 g salt
15 g water
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Chicken Tikka with Turmeric Cabbage
It isn’t a stretch to say that Chicken Tikka is a mainstay in Indian cuisine. Traditionally skewered and baked, these juicy morsels of boneless chicken are cooked in a rich blend of spices, coconut milk and tomatoes in this low carb recipe. Served on a bed of sautéed turmeric cabbage, it is also topped with a garnish of curry leaves and cashews for a nutty finish.
- Medium
- 1440 min
- 20 min
- 15 min
- 3 steps
- 23 Ingredients
- Medium
- 3 steps
- 23 Ingredients
- 1440 min
- 20 min
- 15 min
Instructions
-
Cooking the chicken
- Heat pan with oil and sauté the tomato, ginger, and garlic paste on low to medium heat for 1-2 min.
- Toss in the tomato paste, stir for 1-2 min till dry and deglaze with a bit of water.
- Add in the ground cinnamon, garam masala, ground cumin, coconut sugar, paprika powder and chilli powder. Stir to mix thoroughly.
- Add chicken and stir in.
- Add cashew nut powder and coconut milk, stir and bring to a boil.
- Turn heat to medium low ensure the chicken is thoroughly cooked.
- You may add a bit of water if the gravy is too dry.
- Once chicken is cooked, turn off heat and set aside.
| To make the cashew nut powder, soak raw whole cashew nuts overnight. This removes the phytic acid from them, which may cause indigestion.
-
Preparing the garnish
- In a separate pan, heat the oil and gently sauté the cashew nuts until golden brown.
- Add in the curry leaves and cook for another 20 secs.
- Remove from the pan and blot on a kitchen towel to remove excess oil.
-
Preparing the cabbage
- Use the remainder of the oil and sauté the garlic until golden brown.
- Add the turmeric powder, cook for 2 mins.
- Add the cabbage and water.
- Once the cabbage is wilted and cooked through, season well with salt.
- Set aside
Plate and Serve!
Place the chicken on a bed of turmeric cabbage. Garnish the chicken with the fried cashews and curry leaves.
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Ingredients
- Serves 1 person
-
chicken tikka:
180 g chicken breast (diced 2cm)
-
15 g rice brand oil
-
tomato paste (ingedients blended together):
100 g fresh tomato (cut into chunks)
-
10 g ginger paste
-
10 g garlic paste
-
other ingredients for chicken tikka:
25 g canned tomato paste
-
15 g cashew nut powder
-
0.3 g ground cinnamon
-
2 g garam masala
-
2 g ground cumin
-
10 g coconut sugar
-
3 g paprika powder
-
0.5 g chilli powder
-
60 g coconut milk
-
water (if needed)
-
garnish:
30 g rice bran oil
-
10 g cashew nuts (soaked 2-3hrs and drain dry)
-
5 g curry leaves
-
turmeric cabbage:
20 g garlic (minced)
-
6 g turmeric
-
200 g white cabbage (shredded)
-
6 g salt
-
15 g water
Nutrition
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