Recipe thanks to wellnourished.com.au.
My family and I have two favourite, but very different Indian chicken curry recipes. This one is almond based and free of tomatoes. It’s very aromatic, mild and so delicious. Try this one for the whole family, it’s gentle on the spices and I find the cinnamon flavour often appeals to kids.
So, what’s so good about THIS chicken curry recipe?
Well the chicken forms a complete protein and the almonds contribute mood elevating fats and proteins. The ginger, garlic and spices offer immune boosting, antioxidant plant nutrients and the coriander is, of course, very detoxifying and nourishing. There’s so much here to love!
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- 500 grams chicken thighs boneless, skinless, and diced
- 4 cloves garlic peeled and finely chopped
- 2-3 cm fresh ginger root peeled and finely grated (a lemon zester works well)
- Small red chilli to taste and finely chopped (or add individually at the table to control the heat)
- lemon (half) juiced
- 50 gram almond flakes toasted
- 2 onions peeled and sliced
- 1 cinnamon stick
- 4 cardamom pods crush slightly with the top of a knife handle
- 3 whole cloves
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 50 grams almond meal
- 20 gram sultanas or currants, optional
- 300 ml natural yoghurt
- ½ cup peas frozen or fresh
- Coriander leaves to serve
In a large bowl mix the chicken, ginger, garlic, optional chilli and lemon juice. Allow to marinade for an hour or so. This is optional, you can jump ahead if time is an issue.
In a large fry pan, toast the slivered or flaked almonds over a low heat and set aside.
Now heat a tablespoon or so of coconut oil or ghee over a low to medium heat and cook the onion until it starts to soften. Add the cinnamon stick, cardamom pods and cloves and cook for a few minutes until the aromas are released. Then add cumin, coriander, turmeric powders and almond meal.
Mix together, add the chicken to the pan and stir gently as the chicken starts to turn opaque (only a few minutes).
Next, add the yoghurt and currants or sultanas and mix well. Cover the pan and simmer slowly for 20-30 minutes, stirring occasionally, making sure it doesn’t stick to the bottom of the pan.
Just before serving stir in the peas and top with coriander.
To Serve I like to serve this with brown or basmati rice (or even quinoa), and green salads or simply some steamed vegetables, dressed with lime juice and olive oil. If I’m feeling lazy I’ll just add some broccoli, cauliflower and or carrots to the curry just before it’s served to lightly cook in the sauce and with that, a complete meal is served!
Variations Dairy-free Use coconut oil to sauté the onion and coconut cream instead of yoghurt. Vegetarian Replace the chicken with chickpeas. Vegan Use the dairy free and vegetarian substitutions.
Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.
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