+ Well Nourished | Healthy Chicken Curry Recipe

Chicken and Almond Curry

My family and I love this delicious, easy to prepare Indian healthy chicken curry recipe.  This curry is almond based and free of tomatoes, which is a nice change from the common tomato heavy curries.  It is very aromatic, mild and so delicious – I’d encourage you to try it for the whole family  (the cinnamon flavour often really appeals to kids).

After spending almost a year in India (about 11 years ago), I came to adore the aromatic flavours of Indian cuisine.  This is a very traditional curry, something you would definitely find in a market in India (ok, of course, I’ve added a few extra nutritious bits)!  Before I went to India, I was frightened by the prospect of Indian cuisine for breakfast, lunch and dinner.  But now, I just can’t get enough.  Leftover chicken curry for breakfast?  Absolutely!

What’s so good about it?
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. The coriander is of course very detoxifying and nourishing.  For more about the healing properties of coriander, read here.

Serves 4

Ingredients
500 grams boneless and skinless chicken thighs, 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)
Juice of half a lemon
50gram flaked or slivered almonds, toasted
2 onions, peeled and sliced
1 cinnamon stick
4 cardamon pods, crush slightly with the top of a knife handle
3 whole cloves
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder (or 2 of freshly grated root)
50grams almond meal
20gram currents or sultanas (optional)
300ml natural yoghurt
½ cup fresh or frozen peas
Coriander leaves, to serve

Method

  1. In a large bowl mix the chicken, ginger, garlic, optional chill and lemon juice. Marinade for an hour or so (not essential, but best).
  2. In a large fry pan, toast the slivered or flaked almonds over a low heat and set aside.
  3. 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 you can smell them. Then add cumin, coriander, turmeric powders and almond meal.
  4. Mix together, add the chicken to the pan and stir gently until the chicken starts to turn opaque (only a few minutes). Season with a good pinch of sea salt.
  5. Next add the yoghurt and currants or sultanas and mix well.
  6. Cover and simmer slowly for 20-30 minutes stirring occasionally, making sure it doesn’t stick to the bottom of the pan.
  7. Just before serving stir in the peas and top with coriander and the toasted almonds.
  8. I like to serve this with brown or basmati rice (or  quinoa), and a green salad 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….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.

Grain free
Serve with a baked sweet potato or cauliflower rice.

How has this curry been received in your household? Let me know, post a comment below.

 

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Do you have a favourite curry?  Indian. Malaysian, Thai…share by commenting below.

  • Nat

    Yum. I’ll make this this week

  • Tanya Robertson

    This sounds great and the recipe is printing as I type! I made the choc chip cookies yesterday….sooo yum! I did stop at one, my husband on the other hand stopped at 4!

    • It is really flavoursome. I’m glad you liked the chocolate chip cookies and you’re way more disciplined that I stopping at one. G x

  • Kylie

    Hi, will put this on the menu next week 🙂 Do you happen to have a thermomix version of the recipe. Will let you know what the harshest critics think (Mr 2 & 4). Ta Kylie x

    • I personally like to cook this in the pan – just my preference. In the thermo I’d make the almond meal, then chop the ginger and garlic (5 secs speed 7) in the TM to marinade the chicken. Then I’d roast the spices for a few minutes, 90, speed 1 until you can smell them. Add all of the other ingredients, mix together with the spatula and simmer 30 minutes, reverse, speed 1, temp 100. This should work. Hope your critics enjoy. You can always make it creamier by adding more yogurt (even once it’s served). G x

  • Pingback: Simply Well Nourished – Yogurt, why it’s healthy and clever ways to eat it. | Well Nourished – Simple recipes, whole foods, inspired health()

  • Rita

    This is delicious! Just made it tonight and both of my fussy eaters enjoyed it. Will definitely become a regular meal in our household. Love reading your blog Georgia and thanks for a great recipe.

    • So glad you enjoyed it Rita and that it won your kids over too. Really appreciate your feedback and encouragement. G x

  • Tessa Davies

    Making this for the second time in 2 weeks. Love it!
    Would love to see if you can come up with some kind of healthy beef satay type of curry???
    My cooking creativity=0% so I rely on your recipes 🙂

    • My family loves this too. Having spent 8 months in India I have lots more curries to share. I will prioritise a satay since you’ve asked. Thanks for your comment, G x

  • eileen

    Thanks Georgia. This recipe is delicious as are your others. I came across your blog through our local whole food store in Brunswick, Vic. I have only recently become more aware of what I eat and where it comes from and resources such as yours are so valuable along the journey…and I feel so much better! Thanks.

    • Oh, pleased you’ve found me. Happy to help in any way I can, G x

  • Kate

    So good! I’ve adapted it a little to make in my slow cooker and with a whole, quartered chicken, and both the husband and the one-year-old love it! Thanks!

    • Yum, love slow cooked anything! Great adaptation, love it and thanks for sharing, G x

  • Emma

    Absolutely delicious!!!

  • Monique

    I made this last night – very nice! Just wondering though if you stir the slivered almonds in at the very end?

    • Hi Monique, I usually just use to garnish at the end, but have just realised that’s not in the method!! Sorry will update it now, G x

  • julie

    I have now made this twice in the last 2 weeks, love it and so do my hubby and boys. I just throw chopped veg into the sauce at the end to steam it and served it with brown rice one time and coconut jasmine rice tonight, this is a great dish, Thanks Georgia

    • Glad you enjoy it Julie, I often do the same with veges, makes it a quick, complete meal. G x

  • Rita

    Made this last night, Georgia, substituting diced turkey breast for chicken ( husband doesn’t like chicken) . Served with brown and black rice. Added vegetables to curry towards the end of the cooking time. Yet again – delicious!!!

    • Fabulous, glad you enjoyed it Rita. Thanks for sharing your substitution G x

  • Lindsey

    This was a hit this evening and didn’t take as long to make as I expected. I normally steer clear of recipes with this many ingredients but I’m glad I made the exception, the whole family loved it and there is leftovers for hubby’s lunch!!

    • Yep, most of the ingredients are spices so it does make it look a little complicated. Glad you all liked it Lindsey, G x

  • Bernie

    Have cooked the Dahl and fish cakes this week and made meals up for the freezer with both , the Dahl is sensational, fish cakes yummy can’t wait to try this chicken curry

    • I think you will love this Bernie – like my dhal, it’s a traditional, aromatic Indian curry. Enjoy, G x

  • Paquita

    My family loved this thanks. Love variations on a curry and especially when they’re healthy and delicious.

  • Courtney

    Just made it for my man with man-flu. Knockout dish, food as medicine. Thanks Georgia!

    • Glad you liked it Courtney and hope the man-flu has abated! Thanks for the feedback G x

  • Jill

    Hi Georgia, could I make this the night before and reheat next day?. Thanks x

  • Glynnis

    Delicious and easy to make. Wasn’t sure my teens would be happy about the flaked almond but they loved it 🙂

    • That’s awesome Glynnis, so pleased your family enjoyed it G x

  • Julie

    Hi made this last night and was a huge hit with my husband, had leftovers for lunch today and had so many jealous work mates as they loved the smell. They were eating hot pies

  • Brooke Peterson

    This was a big hit in our house. Even Captain Fussypants ate it up with no complaints. Thank you for giving me another meal option in our house

    • Yay – makes my day to win over fusspots. You’re very welcome Brooke G x

  • Naz

    Absolutely delicious!! I had to try not to lick the bowl! Now I have to go back into the kitchen and practice some self control- I’d like to eat the rest! Thanks!!!

    • Ha ha – I adore this meal as well, thrilled you enjoyed it Naz G x

  • Kylie

    Made this curry tonight but not planning to eat for 2 nights. Is it ok to leave the cinnamon sticks and whole cloves in or best to remove. Smells and tastes great so far.

    • Sorry Kylie for the delay coming back to you – either way is fine, though if you leave them in the flavour will intensify more than if you take them out. Enjoy, we had it for dinner tonight too Gx

  • Sam

    Hi this sounds amazing. Can I get anywhere tips on how to adapt this to be a slow cooker recipe? I have a 15 month old who eats dinner at 5pm. So pretty much all meals are in the slow cooker these days!

    • Yes, I understand. I’d just follow the directions (time/temp) of a chicken curry/ casserole/ dish for your particular cookers (trying to match a similar amount of liquid). I’ve had two slow cookers in my lifetime and they both cooked very differently so can’t really say specifically for your brand. You can also add a bit of water or coconut milk to this if you do need to increase the amount of liquid, G x

  • Hi Georgia,
    I really like your recipes, but unfortunately I’m finding it a bit tedious to save/print them for my collection. Have you ever considered adding a “print recipe” option or something like that? (Obviously the browser-inherent option prints lots of stuff I don’t need, too.) I’m sure I’ve seen options where you can just add a link and people can then decide what to print how (e.g. remove your story about India if they just want the recipe) etc, so you wouldn’t even necessarily have to add PDFs or something. It would be greatly appreciated!
    Thanks! =)

  • I’m finally in a position to have my website rebuilt so will ask the designer the cost to install a print function – on the list! G x

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