Creamy almond chicken curry

Creamy almond chicken curry

By
From
I Love Curry
Serves
4-5
Photographer
Jonathan Gregson

A fabulous creamy, nutty dish that is great for the family and for friends. I like to use small chickens as I find them more succulent, and keep the bones in for that delicious flavour. If you don’t like the bones you can just cook thigh fillets, the dish will still work. If your yogurt is particularly sour, add only 160-180g. I like to top the dish with lightly fried and halved almonds, or fried brown, crisp onions.

Ingredients

Quantity Ingredient
600g small skinless chicken joints, (see recipe introduction)
200g plain, full-fat yogurt
25g fresh root ginger, peeled weight, grated into a paste
5 fat garlic cloves, grated into a paste
salt, to taste
5 tablespoons ghee or vegetable oil
2 bay leaves
1 onion, finely chopped
25g blanched almonds
2-4 green chillies, whole but pierced, or to taste
5 rounded tablespoons ground almonds
1/2 teaspoon ground, sifted green cardamom seeds
1 teaspoon ground cumin, or to taste
1 teaspoon garam masala, or to taste
3/4 teaspoon finely ground black pepper, or to taste
80-100ml single cream
handful chopped fresh coriander

Method

  1. Marinade the chicken in the yogurt, ginger and garlic with 1 tsp salt for as long as possible; even 20 minutes if that is all you have, though you can leave it overnight in the fridge.
  2. Heat 4 tbsp of the ghee or oil in a non-stick saucepan. Add the bay leaves and onion and gently fry until translucent and really soft. Add the chicken and cook over a highish flame, stirring and turning the chicken in the yogurt constantly, until it comes to a boil. Continue to cook and stir for five minutes further. Now cook, stirring often but not constantly, until the yogurt has reduced considerably and you can see the fat being released at the base of the pan. It should take another 10 minutes or so. Taste, it should be well-balanced and the garlic should be cooked.
  3. Pour in enough to water to cover the chicken by half, bring to a boil, cover and simmer over a gentle flame for 10–20 minutes, or until the chicken is ready. The time it takes will depend on the size of the chicken joints and how long it took to reduce the yogurt. Give the pot an occasional stir and make sure it does not run dry. Check the chicken is done by cutting into a thick piece; there should be no trace of pink.
  4. Meanwhile, heat the remaining 1 tbsp ghee or oil in a small saucepan. Add the almonds and fry over a medium-low heat until lightly toasted and golden. Drain on kitchen paper, split in half where the natural crease is, and set aside.
  5. Stir the remaining ingredients into the chicken, then pour in enough water to get a sauce the consistency of double cream. Taste; this is the time to balance the flavours by adding a little more cumin, black pepper or garam masala, as you prefer. Sprinkle over the almonds and serve.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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