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 is delicious.
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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Chicken and Almond Curry
- 500 g boneless and skinless chicken thighs -diced
- 4 clove/s garlic -peeled and finely chopped
- 2-3 cm ginger root -peeled and finely grated, a lemon zester works well
- 1 red chilli/s (small) finely chopped to taste (or serve as a side at the table)
- ½ lemon/s -juice
- 50 g flaked or slivered almonds (½ cup) toasted
- 2 onion/s -peeled and sliced
- 1 cinnamon quill
- 4 cardamon -crush slightly with the top of a knife handle
- 3 clove/s
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 50 g almond meal
- 20 g currants or sultanas -optional
- 300 g full-fat natural yoghurt
- Sea salt and freshly ground black pepper - to taste
- 75 g peas (½ cup) fresh or frozen
- ½ bunch/s fresh coriander leaves -to serve
- Rice, quinoa or cauliflower rice (to serve)
- Steamed vegetables (to serve)
- In a large bowl mix the chicken, ginger, garlic, optional chill and lemon juice. Marinade for an hour or so (not essential, but best).
- 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 you can smell them. Then add cumin, coriander, turmeric powders and almond meal.
- Mix together, add the chicken to the pan and stir gently until the chicken starts to turn opaque (only a few minutes). Season with sea salt and pepper to taste.
- Next add the yoghurt and currants or sultanas and mix well.
- Cover 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 and the toasted almonds.
- 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.
- Re-heat in a pot over a low heat until just hot.
- Store in an airtight container in the fridge.
- Can also be frozen (I think the flavour improves with freezing so consider doubling the recipe and freezing it for another dinner next week).