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Home > Reader Recipes > Almond Chicken Curry

Almond Chicken Curry
( SERVES 4 )

thehungrycook

Publication: Reader Recipes

Reader Recipes

Ratings: 5.0 / 5 FROM 1

Almond Chicken Curry

5.0 / 5 FROM 1

Lovely and fragrant chicken curry with a rich yoghurt saucem thickened with ground almonds. I like to serve mine with a tangy green apple raita, coconut rice and naan bread.

Ingredients

6 Boneless chicken thighs
2 Tbsp Olive oil
2 medium Onions, diced
1 Tbsp Fresh ginger, finely grates
1 Tbsp Garlic, finely chopped
3 tsp Ground coriander
3 tsp Ground cumin
1 tsp Ground turmeric
¼ tsp Ground fennel seeds
½ Red chilli, finely diced, test heat first
1 tsp Salt
¼ cup Coriander stalks, finely diced
1 can Tomato
70 g Ground almonds
50 g Slivered almonds
¾ cup Greek yoghurt
½ tsp Garam masala

Coconut Rice

1 cup Basmati rice
400 ml Coconut milk
¼ cup Water
3 Cardamom pods
½ tsp Salt
¼ cup Coconut chips, toasted, optional

Green Apple Raita

1 cup Greek yoghurt
1 Granny Smith apple, grated
1 Tbsp Black mustard seeds

Directions

  1. Almond Chicken Curry Cut chicken into 2.5cm chunks. Place the olive oil in a heavy based pot and bring to a medium heat. Add the onions, garlic and ginger and reduce the heat. Let it cook for 5 minutes, onion should not brown only sweat. Add the ground coriander, cumin, turmeric, fennel and chilli and continue to cook for two minutes. If the spices begin to catch and burn reduce the heat even more and add a little water.
  2. Increase the heat to medium and add the chicken, let it cook for 4 minutes or until just cooked through. Add the fresh coriander stalks and tinned tomatoes and stir until chicken is completely coated in the tomatoey sauce. Place the lid on the pot and reduce the heat to low. Let this simmer for 40 minutes.
  3. Once cooked through add the ground almonds and greek yoghurt. Cook for a further 3 minutes then add the garam masala. Top with roasted slivered almonds and coriander leaves to serve.
  4. Coconut Rice Add the rice, coconut milk, water, salt and cardamom pods to a pot with a lid and bring to the boil. Reduce heat to low and continue to cook for 10 - 15 minutes, making sure that the rice isn't catching and burning on the bottom. Rice will be ready when all the moisture has been absorbed and small holes appear in the surface of the rice. use a fork to fluff it up. Remove the cardamom pods and add the toasted coconut chips to serve.
  5. Apple Raita Squeeze any juice out of the grated apple and place in a bowl with the yoghurt. Dry fry the mustard seeds on a medium heat, when they begin to pop remove them from the heat and add to raita.
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http://www.bite.co.nz/reader-recipe/13178/Almond-Chicken-Curry/

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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