Ingredients

• 2 tablespoons ghee , clarified butter
• 1 onion , diced
• 4 cloves garlic , minced
• 1.5 tablespoons curry powder
• 2.5 teaspoons ground cumin
• 2 teaspoons minced fresh ginger root
• 1.5 teaspoons salt
• 1.25 teaspoons ground turmeric
• 0.75 teaspoons ground cardamom
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons cayenne pepper
• 0.13 teaspoons ground nutmeg
• 2 skinless , boneless chicken breast halves - cubed
• 3 carrots , cubed
• 1 , 14 ounce
• 0.25 cups ground cashews
• 2 tablespoons tomato paste
• 1 head cauliflower , chopped
• 1 cup frozen peas
• 1 red bell pepper , chopped
• 0.5 cups heavy whipping cream , Optional

Instructions

1. 1 Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.
2. 2 Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
3. 3 Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.

Nutrition per serving