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.
- 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
- Process almonds in blender until even-sized rubble. Remove and set aside.
- Process onion, garlic and coriander.
- Heat up large pot and then add oil.
- Add onion, garlic and coriander mixture and cook over medium heat for about 4-5 minutes, stirring regularly.
- Add turmeric, garam marsala, salt and chili powder and fry for a further minute, mixing well.
- Stir in yoghurt and tomatoes and fry until liquid reduces and the mixture is the consistency of a thick puree.
- Add chicken and potato pieces, turning them in the mixture so that they are coating on all sides.
- Add ¼ cup water and then cover, turn heat down to low and cook for 20 minutes.
- Remove lid and stir. Turn heat up to high and cook for a further five minutes to cook off excess liquid.
- Garnish with chopped herbs and serve.