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Recipe by: MNMLST KTCHN
August 31, 2023
1 15-ounce can of heavy coconut cream
1 jar of MNMLST Carrot Soup
1 Jar of MNMLST Tomato Soup
1/3 cup cashew powder or flour
1/2 cup coconut or almond yogurt
1/4 cup ghee or olive oil
1.5 pound chicken breasts or thighs, bite size pieces
2 cups of bite size root vegetables (carrots, potatoes, turnips or parsnips)
1 1/2 cups onions, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 1/4 teaspoon each of turmeric, curry powder and paprika
1/4 teaspoon of ground cardamom
2 teaspoon sea salt
Optional ¼ cup heavy cream to finish, if desired
4 cups cooked basmati rice
1/4 cup cilantro chopped, for garnish
In a 3 quart saucepan heat ghee or oil over medium high heat.
Add garlic, ginger, onions and saute for a few minutes,
Lower heat and add in curry powder, turmeric, paprika, cardamom and saute 1 minute.
Add in chicken and sear for a few minutes.
Add root vegetables and then add coconut milk, soups, cashew flour and salt and bring to a boil stirring frequently.
Simmer 20-30 minutes until vegetables and chicken are tender.
Add additional salt as needed. Finish with yogurt and or heavy cream if desired.
Serve with rice.
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