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Prepare your ingredients beforehand.
Heat the ghee in a wok. Then add the turmeric, cumin seeds, cardamom powder, garam masala and the bay leaf. Stir well and cook for about 2 minutes on medium heat until fragrant.
Then add the chopped onion and saute for a further 3-4 minutes. Then add the salt, stir well, cover the wok and cook the onions on low heat for a further 8-10 minutes. If you need more liquid then add a splash of water.
Remove the bay leaf, then add the minced garlic and ginger and the chilli powder. Then add the chicken breast, the coconut cream, the yoghurt, the tomato puree, the baby tomatoes, the cashew nut paste, the lemon juice, the desiccated coconut and mix well.
Now bring to a simmer and cook on low heat for about 20 minutes, stirring occasionally.
Finally taste the sauce to see if you require further seasoning like salt or more chilli to adjust the spiciness. Chop some fresh coriander and add to the sauce before serving.