Almond Chicken Curry with Yoghurt

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    628
based on 5 ratings

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.

Inspired by: https://tenina.com/recipes/almond-chicken-curry-with-yoghurt

recipe updated Sep 7, 2020

Ingredients

  • Onion icon
    Onion
    250 g (about 1 ¾)
  • Fresh chili icon
    Fresh chili
    2 (about 40 g)
  • Chicken thighs icon
    Chicken thighs
    12 (about 2.316 kg)
  • Cilantro icon
    Cilantro
    as needed
  • Almonds icon
    Almonds
    80 g (about ½ cup)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    20 g (about 1 ½ tbsp)
  • Cloves icon
    Cloves
    3 (about 0.75 g)
  • Cardamom pods icon
    Cardamom pods
    3 (about 6 g)
  • Black peppercorns icon
    Black peppercorns
    ½ tsp (about 1.07 g)
  • Ground turmeric icon
    Ground turmeric
    ½ tsp (about 1.15 g)
  • Star anise pod icon
    Star anise pod
    1 (about 0.75 g)
  • Fennel seeds icon
    Fennel seeds
    1 tsp (about 2.05 g)
  • Cinnamon stick icon
    Cinnamon stick
    ½ (about 2 g)
  • Sea salt icon
    Sea salt
    2 tsp (about 13 g)
  • Ginger icon
    Ginger
    1 tbsp (about 5.55 g)
  • Garlic clove icon
    Garlic clove
    4 (about 24 g)
  • Single cream icon
    Single cream
    200 g (about ¾ cup)
  • Water icon
    Water
    300 g (about 1 ¼ cups)
  • Plain yogurt icon
    Plain yogurt
    200 g (about ¾ cup)
  • Basmati rice icon
    Basmati rice
    200 g (about 1 cups)
  • Almonds icon
    Almonds
    as needed

Tools

  • kCook icon TM5
  • kCook icon Large serving bowl
  • kCook icon Ceramic baking dish - 13 x 9 x 2"
  • kCook icon Tm5 bowl
  • kCook icon Small bowl

Step preview

  1. Add almonds to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Blend - approx 8 sec, speed 8
  4. Transfer content of TM5 bowl to small bowl
  5. Pre-heat oven - 180°C
  6. 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
  7. Chop - approx 3 sec, speed 6
  8. Scrape down sides of TM5 bowl
  9. Sauté - approx 10 min, varoma, speed 1
  10. Blend - approx 20 sec, speed 6
  11. Transfer nuts to TM5 bowl
  12. Add sea salt, ginger, garlic clove, fresh chili, single cream and water to the TM5 bowl
  13. Blend - approx 30 sec, speed 9
  14. Add chicken thighs to a clean ceramic baking dish
  15. Transfer content of TM5 bowl to ceramic baking dish
  16. Add plain yogurt to the ceramic baking dish
  17. Cover
  18. Bake - 1 hr, 180°C
  19. Clean TM5 bowl
  20. Add water and basmati rice to the TM5 bowl
  21. Cook - approx 15 min, varoma, speed 1
  22. Remove lid ceramic baking dish
  23. Bake - 30 min, 180°C
  24. Transfer content of TM5 bowl to large serving bowl
  25. Transfer content of ceramic baking dish to large serving bowl
  26. Sprinkle with almonds
  27. Garnish with cilantro
  28. Serve
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