Ingredients

How to make it

  • Combine yoghurt, lemon juice, tumeric, garam masala, chiliie, cumin, ginger in a bowl, add chicken and stir well. Cover and refrigerate overnight.
  • place cashews in a food processor and process until finely ground.
  • Heat butter and oil in a pan over medium heat, add celery, cardamon, cinnamon and bay leaf and cook for 2mins, until celery starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomatoes, cashew powder, stock/water and vegies. Simmer for 15mins, stir in cream and cook for a further 10mins.
  • Serve with white rice.

Reviews & Comments 3

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  • littlausybatler 1 year ago
    Hello, unfortunately this is not a fructose friendly recipe. Tomato's, carrots and corn all contain fructose. For anyone that has Hereditary Fructose Intolerance (myself included) or Fructose malabsorption this could make them quite ill.
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  • coubay 4 years ago
    according to the latest research out of Monahs Uni and Shepherd works pumkin and ginger are safe. I asked about ginger at my sons appointment as befoer his diagnosis I used it in everything, they assured me that it was safe and I could start using it again.
    The food list on the group is what I was given in November and is the latest research.
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  • solson62 4 years ago
    Can we eat ginger? There is something in pumpkin pie that makes me quite sick...
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