Saturday, September 27, 2014

Almond Chicken Curry

  • 3/4 cup (90g) almond meal
  • 1 cup (250ml) water
  • 1 tbs ghee
  • 2 tsp finely grated fresh ginger
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 8 (about 800g) chicken thigh fillets, halved
  • 2 tsp garam marsala
  • 1/2 cup (125ml) cream
  • Toasted flaked almonds and coriander leaves, to serve


  1. Combine the almond meal and water in medium bowl. Set aside for 1 hour to soak.
  2. Step 2
    Heat the ghee in a large saucepan over medium heat. Add the onion and ginger, cook, stirring for 10 minutes or until onions are golden. Add the cumin, coriander, turmeric, cinnamon, cardamom; cook, stirring, for 1 minute or until aromatic. Add the chicken and almond meal mixture; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until chicken is cooked through and sauce thickens slightly.
  3. Step 3
    Add the cream and cook for a further 15 minutes or until sauce thickens. Remove from heat. Add the garam masala and stir to combine. Season with salt and pepper.

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