Almond Chicken Curry with Yoghurt

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    821
based on 3 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.

recipe updated May 3, 2019

Ingredients

  • Almonds icon
    Almonds
    80g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    22ml
  • Onion icon
    Onion
    250g
  • Cloves icon
    Cloves
    1g
  • Cardamom pods icon
    Cardamom pods
    6g
  • Black peppercorns icon
    Black peppercorns
    1g
  • Ground turmeric icon
    Ground turmeric
    1g
  • Star anise pod icon
    Star anise pod
    1g
  • Fennel seeds icon
    Fennel seeds
    2g
  • Cinnamon stick icon
    Cinnamon stick
    2g
  • Sea salt icon
    Sea salt
    13g
  • Ginger icon
    Ginger
    5g
  • Garlic clove icon
    Garlic clove
    24g
  • Fresh chili icon
    Fresh chili
    40g
  • Single cream icon
    Single cream
    200ml
  • Water icon
    Water
    1200ml
  • Chicken thighs icon
    Chicken thighs
    1140g
  • Plain yogurt icon
    Plain yogurt
    200g
  • Basmati rice icon
    Basmati rice
    200g
  • Almonds icon
    Almonds
    as needed
  • Cilantro icon
    Cilantro
    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. Prep and set aside onion: coarsely chopped
  2. Prep and set aside fresh chili: deseeded
  3. Prep and set aside chicken thighs: skinned
  4. Prep and set aside cilantro: coarsely chopped
  5. Fit the TM5 bowl to TM5
  6. Add almonds
  7. Blend - approx 8 sec, speed 8
  8. Transfer content of TM5 bowl to small bowl
  9. Pre-heat - 180°C
  10. Add extra virgin olive oil to the TM5 bowl
  11. Add prepared onion
  12. Add cloves
  13. Add cardamom pods
  14. Add black peppercorns
  15. Add ground turmeric
  16. Add star anise pod
  17. Add fennel seeds
  18. Add cinnamon stick
  19. Chop - approx 3 sec, speed 6
  20. Scrape down sides of TM5 bowl
  21. Sauté - approx 10 min, varoma, speed 1
  22. Blend - approx 20 sec, speed 6
  23. Transfer nuts to TM5 bowl
  24. Add sea salt
  25. Add grated ginger
  26. Add garlic clove
  27. Add prepared fresh chili
  28. Add single cream
  29. Add water
  30. Blend - approx 30 sec, speed 9
  31. Get a clean ceramic baking dish
  32. Add prepared chicken thighs
  33. Transfer content of TM5 bowl to ceramic baking dish
  34. Add plain yogurt
  35. Cover
  36. Bake - 1 hr, 180°C
  37. Clean TM5 bowl
  38. Add water
  39. Add basmati rice
  40. Cook - approx 15 min, varoma, speed 1
  41. Remove lid ceramic baking dish
  42. Bake - 30 min, 180°C
  43. Transfer content of TM5 bowl to large serving bowl
  44. Transfer content of ceramic baking dish to large serving bowl
  45. Sprinkle with almonds
  46. Garnish with prepared cilantro
  47. Serve
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