My family and I love this delicious, easy-to-prepare dish. This curry is almond based and free of tomatoes, which is a nice change from the common tomato-heavy curries. It’s very aromatic, mild and delicious. I’d encourage you to try it for the whole family as the cinnamon flavour really appeals to kids.
Serves: 4
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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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
