Name: Almond Chicken Curry with Yoghurt
Prep time: 15 min
Total time: 2 h 130 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 Fresh chili; 3 Cloves; 80 g Almonds; 1 Ginger; 300 g Water; as needed Cilantro; ½ teaspoon Black peppercorns; ½ teaspoon Ground turmeric; ½ Cinnamon stick; 12 Chicken thighs; 200 g Single cream; 1 teaspoon Fennel seeds; 200 g Basmati rice; 20 g Extra virgin olive oil; 2 teaspoons Pink himalayan salt flakes; 3 Cardamom pods; 250 g Onion; as needed Almonds; 200 g Plain yogurt; 4 Garlic clove; 1 Star anise pod

recipe by Tenina Holder https://bit.ly/TheWeekendTable

Total Time

2hrs 10mins
Serves

12
Calories

628

based on 7 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. Serve with steamed rice or Naan bread if desired

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

recipe updated Jan 12, 2022

Ingredients

Onion

250 g
Fresh chili

2
Chicken thighs

12
Cilantro

as needed
Basmati rice

200 g
Almonds

80 g
Extra virgin olive oil

20 g
Cloves

3
Cardamom pods

3
Black peppercorns

½ teaspoon
Ground turmeric

½ teaspoon
Star anise pod

1
Fennel seeds

1 teaspoon
Cinnamon stick

½
Pink himalayan salt flakes

2 teaspoons
Ginger

1
Garlic clove

4
Single cream

200 g
Water

300 g
Plain yogurt

200 g
Almonds

as needed

Tools

Oven
TM5
Ceramic baking dish - 13 x 9 x 2"
Tm5 bowl
Small bowl

Step preview

Add almonds to the TM5 bowl
Blend with MC in place 8 sec, speed 8
Remove from bowl and set aside
Pre-heat oven - 180°C
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
Chop with MC in place 3 sec, speed 6
Scrape down sides of TM5 bowl
Sauté for 10 min, Varoma, speed 1
Blend with MC in place 20 sec, speed 6
Add almond meal, pink Himalayan salt flakes, ginger, garlic clove, fresh chili, single cream and water to the TM5 bowl
Blend with MC in place 30 sec, speed 9
Place chicken fillets into large ceramic baking dish and pour curry sauce over
Dollop yoghurt over the curry
Bake for one hour covered
Remove lid
Bake - 30 min, 180°C
Sprinkle with almonds during last 10 minutes of baking
Sprinkle with chopped coriander and serve with steamed rice or Naan bread if desired

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