Almond Chicken Curry with Yoghurt

by

Tenina Holder

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

12

Total Time

2hrs 10mins

Calories

629

This fragrant almond chicken curry can really cater for a crowd! Spend a few minutes creating the fragrant sauce then pop in the oven to cook itself.

Serve with steamed rice or Naan bread if desired

recipe-image
    Ingredients

  • Onion icon
    Onion250 gcoarsely chopped
  • Fresh chili icon
    Fresh chili2deseeded
  • Chicken thighs icon
    Chicken thighs12fillet, skinned
  • Cilantro icon
    Cilantroas neededcoarsely chopped
  • Basmati rice icon
    Basmati rice200 gcooked, to serve
  • Almonds icon
    Almonds80 g
  • Extra virgin olive oil icon
    Extra virgin olive oil20 g
  • Cloves icon
    Cloves3
  • Cardamom pods icon
    Cardamom pods3
  • Black peppercorns icon
    Black peppercorns½ teaspoon
  • Ground turmeric icon
    Ground turmeric½ teaspoon
  • Star anise pod icon
    Star anise pod1
  • Fennel seeds icon
    Fennel seeds1 teaspoon
  • Cinnamon stick icon
    Cinnamon stick½
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 teaspoons
  • Ginger icon
    Ginger1 tablespoon5 cm long, grated
  • Garlic clove icon
    Garlic clove4
  • Single cream icon
    Single cream200 g
  • Water icon
    Water300 g
  • Plain yogurt icon
    Plain yogurt200 g
  • Almonds icon
    Almondsas needed
    Method

  • 1. Add almonds to the TM5 bowl
  • 2. Blend with MC in place 8 sec, speed 8
  • 3. Remove from bowl and set aside
  • 4. Pre-heat oven - 180°C
  • 5. Add extra virgin olive oil, onion, cloves, cardamom pods, black peppercorns, ground turmeric, star anise pod, fennel seeds and cinnamon stick to the TM5 bowl
  • 6. Chop with MC in place 3 sec, speed 6
  • 7. Scrape down sides of TM5 bowl
  • 8. Sauté for 10 min, Varoma, speed 1
  • 9. Blend with MC in place 20 sec, speed 6
  • 10. Add almond meal, pink Himalayan salt flakes, ginger, garlic clove, fresh chili, single cream and water to the TM5 bowl
  • 11. Blend with MC in place 30 sec, speed 9
  • 12. Place chicken fillets into large ceramic baking dish and pour curry sauce over
  • 13. Dollop yoghurt over the curry
  • 14. Bake for one hour covered
  • 15. Remove lid
  • 16. Bake - 30 min, 180°C
  • 17. Sprinkle with almonds during last 10 minutes of baking
  • 18. Sprinkle with chopped coriander and serve with steamed rice or Naan bread if desired

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