by Akhtar Nawab
View ProfileCalling all curry lovers! You will love this Sri Lankan-inspired curry sauce on this dish of simply grilled chicken with crushed potatoes and tender roasted cabbage. The curry gets a kick from jalapeño and Chile de Arbol peppers, making this dish primed to spice up any weeknight.
Nutritional facts
Protein
57g
Carbs
45g
Calories
590
Fat
20g
Ingredients
Black Pepper, Brown Sugar, Canned Tomatoes, Canola Oil, Chicken Breast Boneless, Coconut Milk, Coconut Oil, Coriander Seeds, Extra Virgin Olive Oil, Garlic Powder, Ginger, Jalapeno Peppers, Kosher Salt, Liquid Smoke, Natural Hickory Smoke Concentrate, Onion Powder, Red Cabbage, Red Wine Vinegar, Rosemary, Water, Yukon Gold Potatoes
Reviews
4.3
Based on 7 reviews
Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.
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