Fragrant Chicken Curry with Almonds

Fragrant Chicken Curry with Almonds-1

On cold winter nights there’s nothing better than a nice hot meal to warm you up from the inside. And if you like spicy food, a good curry will always put a smile on your face.

This Chicken Curry with Almonds is hearty and deeply satisfying. The almonds provide added flavour and a lovely crunchy texture to the curry while the turmeric, coriander and garam marsala help to produce a fragrance guaranteed to tantalise your taste buds. The amount of chilli powder I’ve specified makes for a hottish curry – halve the amount if you prefer milder curries.

Serve it with plain rice or Naan (Indian bread), pappodams (deep-fried lentil crackers) and a yoghurt, banana and honey raita. If you can’t live without your greens you could also add some stir-fried sautéed spinach or a cucumber and tomato salad dressed plainly with red wine vinegar, olive oil and garnished with thinly sliced red onion.

Enjoy!

Fragrant Chicken Curry with Almonds-2

5.0 from 1 reviews
Chicken Curry with Almonds
Author: 
Recipe type: Main
Cuisine: Australian/Indian
Serves: 4-6
 
A fragrant, rich chicken curry
Ingredients
  • 100 grams raw almonds
  • 1 medium onion, peeled and roughly chopped
  • 3 cloves garlic peeled
  • 0.5 bunch fresh coriander - use roots and leaves (approximately ½ cup)
  • 1.5 tablespoon oil
  • 1 teaspoon ground turmeric
  • 1.5 teaspoons garam marsala
  • 1.5 teaspoons salt
  • 0.5 teaspoons chilli powder (optional)
  • ½ cup yoghurt (about two thirds of a 200 gram container)
  • 2 ripe tomatoes, diced
  • 500 grams chicken thighs, cut into bite-sized pieced
  • 500 grams potatoes, peeled and quartered (about 5 medium potatoes)
  • Extra coriander or spring onions to garnish
Instructions
  1. Process almonds in blender until even-sized rubble. Remove and set aside.
  2. Process onion, garlic and coriander.
  3. Heat up large pot and then add oil.
  4. Add onion, garlic and coriander mixture and cook over medium heat for about 4-5 minutes, stirring regularly.
  5. Add turmeric, garam marsala, salt and chili powder and fry for a further minute, mixing well.
  6. Stir in yoghurt and tomatoes and fry until liquid reduces and the mixture is the consistency of a thick puree.
  7. Add chicken and potato pieces, turning them in the mixture so that they are coating on all sides.
  8. Add ¼ cup water and then cover, turn heat down to low and cook for 20 minutes.
  9. Remove lid and stir. Turn heat up to high and cook for a further five minutes to cook off excess liquid.
  10. Garnish with chopped herbs and serve.

 

 

Comments

  1. Tim says

    Oh my God!

    I have to admit that I was sceptical – Almonds in a curry? But then, nuts have their place in Asian cuisine. Cashews in stir fries, peanuts in Nasi Lemak.

    I cannot get over how well Almonds seem to work in a curry. I just finished the leftovers from last night and I have to say that the nuttiness of the Almonds combined with the fresh crunchiness adds something really exciting to a curry.

    You’ve done it again. This one goes into my recipe folder, for sure. Thanks!

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