Creamy Indian Chicken Curry
Chicken thighs simmer until tender in a rich korma-kadai sauce, thick with coconut milk and cashews, and layered with warm spices like turmeric, cumin, and garam masala. Slow-cooked onions, garlic, and ginger bring deep, savory sweetness, with a final flourish of herbs keeping things bright. A side of zesty lemon rice and roasted broccoli offers a fresh, fragrant contrast.
Nutritional facts
Protein
36g
Carbs
56g
Calories
1010
Fat
75g
Ingredients
Broccoli Florets, Chicken Thigh, Canola and Olive Oil Blend, Turmeric, Red Onion, Coconut Oil, Coriander, Garlic Powder, Black Pepper, Cumin, Garam Masala, Tomato Paste, Cashews, Curry Leaf, Garlic, Fennel Seed, Mustard Seeds, Heavy Cream, Onion, Basmati Rice, Ginger Garlic Paste, Kosher Salt, Chile de Arbol, Peanuts, Thai Green Peppers, Coconut Milk, Lemon Juice, Greek Yogurt, Ginger, Canned Tomato, Cayenne Powder, Italian Parsley
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About Meena Sreenivas
Chef Meena is aprofessionally trained chef who took her love for Cooking to the next levelthanks to a great education and mentoring from the chefs at Hudson County's College Of Culinary Arts in Jersey City.
She grew up while watching her mom & grandmother cook authentic South Indian dishes from her homeland Kerala. This passion drove her to experiment with cooking her cultures dishes, but to also incorporate the cultures of food that we all know & love!
Chef Meena's dishes are influenced by a mix of traditional Indian, french and American cuisines. She has ideas and dishes with no boundaries, and flavors for your palette made with the professionalism of a true chef, but also with the heart of a Home Cook.
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