Indian Chicken and Almond Curry
Indian Chicken and Almond Curry
Why not try this delicious curry tonight? The cinnamon flavour really appeals to kids.
Servings
Prep time
Cook time
Recipe
Ingredients
- 500g boneless & skinless chicken thighs, diced
- 2–3cm fresh ginger root peeled & finely grated
- 4 cloves garlic, peeled & finely chopped
- Small red chilli, to taste & finely chopped (or add individually at table to control heat)
- Juice ½ lemon
- 50g flaked or slivered almonds
- Coconut oil or ghee
- 2 onions, peeled & sliced
- 1 cinnamon stick
- 4 cardamom pods, crushed slightly with top of knife handle
- 3 whole cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric (or 2 tsp freshly grated root)
- 50g almond meal
- 300mL natural yoghurt (for dairy-free replace with coconut milk)
- 20g currants or sultanas (optional)
- ½ cup fresh or frozen peas
- Coriander leaves, to serve
- Brown, basmati rice, quinoa or Green salad or steamed vegetables, to serve
Method
- In large bowl, mix chicken, ginger, garlic, optional chilli and lemon juice. Marinate for an hour or so (not essential, but best).
- In large frypan, toast slivered or flaked almonds over low heat and set aside.
- Now heat a tbsp or so of coconut oil or ghee over low–medium heat and cook onion until it starts to soften. Add cinnamon stick, cardamom pods and cloves and cook for a few mins until fragrant. Add cumin, coriander, turmeric and almond meal.
- Mix together, add chicken to pan and stir gently until chicken starts to turn opaque (only a few mins). Season with good pinch of sea salt.
- Add yoghurt and currants or sultanas and mix well.
- Cover and simmer slowly for 20–30 mins, stirring occasionally, making sure it doesn’t stick to bottom of pan.
- Just before serving, stir in peas and top with coriander and toasted almonds.
- Serve with rice or quinoa, green salad or steamed vegetables.
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