zoom Yogurt, almond & chicken curry

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    Yogurt, almond & chicken curry

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    Yogurt, almond & chicken curry

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    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.

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