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Ingredients

2 tablespoons ghee (clarified butter) 1 onion, diced 4 cloves garlic, minced 1 ½ tablespoons curry powder 2 ½ teaspoons ground cumin 2 teaspoons minced fresh ginger root 1 ½ teaspoons salt 1 ¼ teaspoons ground turmeric ¾ teaspoon ground cardamom ¼ teaspoon ground cinnamon ¼ teaspoon cayenne pepper ⅛ teaspoon ground nutmeg 2 skinless, boneless chicken breast halves - cubed 3 carrots, cubed 1 (14 ounce) can coconut milk ¼ cup ground cashews 2 tablespoons tomato paste 1 head cauliflower, chopped 1 cup frozen peas 1 red bell pepper, chopped ½ cup heavy whipping cream

Nutrition Info

402 calories carbohydrate: 24.3 g cholesterol: 59.6 mg fat: 29.5 g fiber: 7.5 g protein: 15.3 g saturatedFat: 20.4 g servingSize: - sodium: 775.9 mg sugar: 8.8 g transFat: : - unsaturatedFat: : -

Heat ghee in a large pot over medium heat, cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion, cook and stir until fragrant, about 1 minute.
Stir chicken into onion mixture, cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture, simmer for 5 minutes. Stir cauliflower into chicken mixture, simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
Stir peas, red bell pepper, and cream into chicken mixture, reduce heat to low, cover, and simmer until heated through, about 10 minutes.

6 servings

This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve it over a bed of rice.