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.
This delicious Chicken and Almond Curry is a change from the usual tomato or gravy heavy curries about. It is such a tasty meal, I hope you enjoy it.
- 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
- 50 grams 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)
- 50 grams almond meal
- 20 grams currants or sultanas, optional
- 300 ml natural yoghurt
- ½ cup fresh or frozen peas
- Coriander leaves, 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 a good pinch of sea salt.
- 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.
Use coconut oil to sauté the onion and coconut cream instead of yoghurt.
Replace the chicken with chickpeas.
Use the dairy free and vegetarian substitutions.
Replace the almond meal with ground sunflower seeds.
Simply omit the garlic and increase the ginger to a 5cm piece.
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.