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

  1. 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.

    Cooking the chicken


  2. 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 garnish


  3. 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
    Preparing the cabbage


Plate and Serve!

Place the chicken on a bed of turmeric cabbage. Garnish the chicken with the fried cashews and curry leaves.

Plate and Serve!

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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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