Serves: 4
Total Calories: 951
1. In a small saucepan, bring heavy cream to a boil. Remove from heat and place in the blender with 1 cup coconut, poppy seed, green chilies, coriander, and cumin seed. Blend to a fine paste.
2. In a large skillet over medium-high heat, melt butter. Add cinnamon, onion, garlic, and chicken pieces, and fry until golden brown, using tongs to turn the chicken.
3. Scrape the ground ingredients from the blender into the skillet with the rubber scraper add the chopped tomato, ginger, salt, and 1/2 cup water. Set the timer and cook, covered, on low heat until tender, about 40 minutes. Just before removing from heat add the lemon juice.
This Chicken Doorma recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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