A feast for the eyes, nose and tastebuds, this recipe is sure to become one of your favourites.
Curry is always a winner when it comes to making a delicious and wholesome family meal. With this almond chicken curry you really can’t go wrong.
Filled with nutrients and an array of spices, you can whip up a batch of this in no time and store any leftovers in the fridge for eating the following day.
For more inspiration and to see our other recipes in this series, take a look here.
Almond chicken curry
- 12 fresh curry leaves
- 2 fresh kaffir lime leaves
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 star anise
- 1 cinnamon stick
- 3 cardamom pods, lightly crushed
- 1 tsp fenugreek seeds
- 1 tsp dried chilli flakes
- 2 tsp amchur (dried mango) powder
- 15g piece of root ginger (about 1.5cm), grated
- 3 garlic cloves, grated
- 60g ground almonds
- 1 tbsp ghee or coconut oil
- 200g skinless, boneless chicken thighs, sliced
- 400ml boiling water
- 2 tbsp tomato puree
- 250g ripe tomatoes, chopped
- 160g spinach, roughly chopped
- Sea salt and freshly ground black pepper
- 15g fresh coriander leaves
- 1 tbsp flaked almonds
- Throw all the leaves and spices, ginger, garlic and ground almonds into a dry lidded pan and toast over a medium heat for 1-2 minutes.
- Add the ghee or coconut oil and stir for another 1-2 minutes.
- Add the chicken and stir to colour and coat in the spices for 2 minutes.
- Add the water, tomato puree and tomatoes and season. Cover and simmer for 20 minutes until the chicken is cooked and the tomatoes have broken down to a thick sauce.
- Add the spinach for the last few minutes of cooking until wilted.
- Remove and serve scattered with the coriander and flaked almonds.
Recipe taken from Doctor’s Kitchen 3-2-1: 3 Portions of Fruit and Veg, Serving 2 People, Using 1 Pan by Dr Rupy Aujla, published by Harper Thorsons, £16.99.
More in this series…