Ingredients:
- 1/4 tsp ground cloves (do not omit these they are essential to the rich aroma)
- 4 green cardamom pods
- 1 tsp grated gingerroot (about a 1-inch piece, peeled)
Directions:
- In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic, tomatoes and salt. Add the chicken, press out as much air as possible and seal the bag. Refrigerate 2-4 hours.
- Melt the butter and oil in your wok or saute pan. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, including all the marinade. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Add half the cilantro.
- Pour in the half-and-half and stir well. Bring to a boil, then immediately switch off heat. Serve garnished with the remaining chopped cilantro and sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.43 Kcal (1162 kJ) | ||
| Calories from fat | 149.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.65g | 26% | |
|---|---|---|---|
| Cholesterol | 95.8mg | 32% | |
| Sodium | 535.34mg | 22% | |
| Potassium | 522.08mg | 11% | |
| Total Carbs | 6.03g | 2% | |
| Sugars | 2.58g | 10% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 28.32g | 57% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 127.03 Kcal (532 kJ) | ||
| Calories from fat | 68.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.62g | 26% | |
|---|---|---|---|
| Cholesterol | 43.87mg | 32% | |
| Sodium | 245.13mg | 22% | |
| Potassium | 239.06mg | 11% | |
| Total Carbs | 2.76g | 2% | |
| Sugars | 1.18g | 10% | |
| Dietary Fiber | 0.75g | 7% | |
| Protein | 12.97g | 57% | |
| Vitamin C | 1.4mg | 5% | |
| Iron | 0.3mg | 3% | |
| Calcium | 30.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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