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
| To make the cashew nut powder, soak raw whole cashew nuts overnight. This removes the phytic acid from them, which may cause indigestion.
Place the chicken on a bed of turmeric cabbage. Garnish the chicken with the fried cashews and curry leaves.