This quick dish is aromatic and creamy, perfect for weeknight dinners!
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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.
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.
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 when made using specific products in recipe
Energy | 2,789kJ/ 665kcals |
|---|---|
Fat | 28g |
Saturated Fat | 5.4g |
Carbohydrates | 55g |
Sugars | 8.6g |
Fibre | 6.8g |
Protein | 46g |
Salt | 1.4g |
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