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Yogurt, almond & chicken curry
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1 green chilli, halved
100g ground almonds
25g piece ginger, peeled, cut into chunks
2 cloves garlic
5 cardamom pods, black seeds only
1 tsp ground turmeric
1 tbsp Cooks’ Ingredients Garam Masala
1 large onion, roughly chopped
½ x 28g pack coriander
1 tbsp oil
500g pack chicken breast fillets, diced
300ml chicken stock
100ml single cream
200g The Collective Straight Up Unsweetened Live Yogurt, plus extra to serve
Basmati rice and 1 tbsp toasted flaked almonds, to serve
1. In a food processor, blitz the chilli, ground almonds, ginger, garlic, black cardamom seeds, turmeric, garam masala, onion and stems from the coriander to make a rough paste then season.
2. Heat the oil in a large deep frying pan and fry the chicken for 5 minutes to brown, add the curry paste and fry for a further 3 minutes. Stir in the stock, cover and gently simmer for 10 minutes, stirring occasionally.
3. Stir in the cream and cook uncovered for a further 3 minutes. Check that chicken is cooked through with no pink meat. Remove from the heat and stir in the roughly chopped coriander leaves and yogurt, season to taste. Sprinkle with toasted flaked almonds and serve with extra yogurt and basmati rice.
Typical values per serving:
This recipe was first published in May 2018.