Parsee Chicken & Cashew Curry Masala Mild (250g)
Mild
$0.44 per serve (50 serves)
AUD $22
$0.44 per serve (50 serves)
Out of stock
Mild and delicious, this chicken curry featuring cashew nuts, is cooked with cream and coconut cream.
Great also with lamb or beef, with vegetables and potatoes as well.
This 250g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
Tags: Chicken, Coconut, Earthy & Warm, Fish, Gluten Free, Lamb, Rich & Savoury, Vegan, Vegetable, Vegetarian
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 72kJ | 1440kJ |
| Protein | 0.7g | 13.1g |
| Fat, total | 0.8g | 16g |
| — saturated | 0g | 0.8g |
| Carbohydrate | 1.7g | 33.8g |
| — sugars | 0.4g | 7.4g |
| Sodium | 3mg | 59mg |
Coriander Seed, Fennel Seed, Cinnamon, Star Anise, Turmeric, Bay Leaves, Green Cardamom Seed, Nutmeg, Black Pepper
Ingredients
- 60g ghee
- 1 tbsp ginger, finely chopped
- 3 tbsp Parsee Chicken and Cashew Curry Masala
- 1kg boneless Chicken pieces
- 1.5 cups coconut cream
- 200g cream
- 150g cashew nuts
- Salt to taste
Method
- Melt ghee in pan, add cashew nuts, fry gently until lightly browned.
- Remove cashew nuts from pan with slotted spoon, leaving ghee behind. Set aside.
- Heat ghee, add and ginger, fry for one minute.
- Add Parsee Chicken and Cashew Curry Masala and cook until aromatic.
- Turn heat up to high, add chicken to pan and seal well. Add coconut cream and salt to pan and stir well.
- Bring to boil and turn down to simmer and cover, cooking until chicken is tender.
- Add cream, stir well, cook until liquid is reduced.
- Garnish curry with the fried cashew nuts. This curry can be cooked with lamb and roasted vegetables.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
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