4 Serves
40 Mins
Heat the high heat cooking oil in a large wok or pot over medium heat. Add the sliced red onion and fry until deep golden brown. Remove the onions with a slotted spoon and set aside on a plate.
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New ZealandVitamin E
10 mg / 15 mgVitamin K
264 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
244 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
502 mg / 1,250 mgPotassium
1206 mg / 4,700 mgSodium
1715 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
8 g / 28 gSugar
11 g / 50 gSaturated Fat
11 g / 20 gCholesterol
81 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
In the same pot, add the garlic paste and sauté for one minute. Add the chopped tomatoes and cook until they soften, approximately 5 minutes.
Return the fried onions to the pot. Stir in the ginger paste, cumin seeds, half of the coriander seeds, and chopped green chillies.
Add the turmeric powder and red chilli powder to the mixture. Sauté the spices for two minutes until fragrant.
Add the chicken pieces and salt to the wok. Cover and cook on medium-low heat until the chicken is almost cooked through, about 15 minutes.
Once the oil separates from the spices, reduce heat to the lowest setting and stir in the low fat yogurt to prevent splitting. Add the remaining coriander seeds and half of the dried fenugreek leaves.
Stir in the heavy cream, then finish by sprinkling the remaining dried fenugreek leaves and garam masala. Serve hot.
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Libyan