adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Almond chicken curry with curry leaf and toasted coconut basmati rice
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious almond chicken curry by taste.com.au and SunRice.
Ingredients:
  • 90g almond meal
  • 250ml water
  • 40.00 ml ghee
  • 2 brown onions, cut into wedges
  • 2 tsp finely grated fresh ginger
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1.25 gm ground cinnamon
  • 1/2 tsp ground cardamom
  • 8 (about 800g) chicken thigh fillets, halved
  • 2 tsp garam marsala
  • 125ml cream
  • Toasted flaked almonds, to serve
  • Coriander leaves, to serve
  • 40g shredded coconut
  • 12 curry leaves
  • 200g basmati rice
  • 375ml chicken stock
Instructions:
  • In a medium bowl, mix the almond meal and water together. Let it soak for 1 hour.
  • In a large saucepan over medium heat, heat the ghee. Cook the onion and ginger for 10 minutes until golden, stirring occasionally. Add the cumin, coriander, turmeric, cinnamon, and cardamom, cook for 1 minute until aromatic. Stir in the chicken and almond meal mixture, bring to a boil. Reduce heat and simmer for 30 minutes until chicken is cooked and sauce thickens slightly, stirring occasionally.
  • Stir in the cream and cook for 15 more minutes until the sauce thickens. Remove from heat, stir in the garam masala, and season with salt and pepper.
  • To make the curry leaf and coconut rice, start by toasting coconut in a large saucepan over high heat for 2-3 minutes until golden. Transfer to a bowl. Then, melt ghee in the pan, sauté curry leaves until fragrant for 1 minute. Stir in Sunrice basmati rice and half of the toasted coconut. Pour in the stock, bring to a boil, then simmer covered for 12 minutes until rice is tender. Let it rest covered for 5 minutes off the heat. Finally, sprinkle with the remaining toasted coconut before serving.
  • Garnish chicken curry with flaked almonds, fresh coriander, and curry leaves rice. Serve immediately.

Similar Recipes