A creamy and flavorful almond curry is perfect for those looking to add a touch of elegance to their meal. It's easy to make and packed with rich spices that create a comforting, delicious dish.
Prep Time15 min
Cook Time30 min
Total Time45 min
Difficulty
Medium
Tips For Better Flavor
Soak the almonds for at least 2 hours to make them easier to blend into a smooth paste.
Toast whole spices lightly before grinding to enhance their aroma.
Cook the curry on low heat to allow the flavors to meld together deeply.
Ingredients
0/7
Ingredient Image
Why Everyone Loves This Recipe
This dish combines the rich, creamy flavor of almonds with a blend of warm spices, creating a comforting and unique curry. It’s both satisfying and nutritious, perfect for those who enjoy a mild yet flavorful meal.
Step 1
Heat some oil in a large pan. Add the onions and cook them until they turn a nice light golden brown. Once done, take them out and set aside. Then, toss in the star anise, cinnamon stick, cloves, cardamom, bay leaves, and peppercorns, and let them cook for about a minute to release their aroma.
Step 2
Add the chicken to the pan and cook for 5-7 minutes until it starts to brown. Stir in the ginger-garlic paste and mix everything well.
Step 3
While the chicken is cooking, blend together the yogurt, fried onions, green chilies, cashew nuts, almonds, turmeric, coriander powder, red chili powder, cumin seeds, chili flakes, and salt until you get a smooth paste.
Step 4
Pour this paste over the chicken, stir to combine, then cover the pan and let it simmer for 8-10 minutes so all the flavors come together.
Step 5
Finish off by tossing in some fresh coriander leaves and a bit of pepper. Give it a final stir and serve it hot.
86
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Ideas To Try
Serve the curry with steamed basmati rice or warm naan bread to soak up the sauce. A side of fresh cucumber raita or a simple salad can add a refreshing contrast to the rich flavors.
How To Preserve This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the sauce from separating, and add a splash of water if it becomes too thick.
Frequently Asked Questions
Can I use chicken breast instead of other cuts for this curry?
Yes, chicken breast works well, but it may cook faster and be less juicy than thigh meat. Adjust cooking time accordingly.
How can I make the curry less spicy?
Reduce or omit the red chili powder, chili flakes, and green chilies in the paste to lower the heat level.
What can I substitute if I don’t have cashew nuts or almonds?
You can use other nuts like walnuts or omit them; the curry will still be flavorful but less creamy.
Is it necessary to fry the onions before blending?
Frying the onions adds a rich, caramelized flavor and depth to the curry, so it is recommended.
Can I prepare the spice paste in advance?
Yes, the paste can be made a day ahead and stored in the refrigerator to save time.
What can I serve this curry with?
It pairs well with steamed rice, naan, or roti.
How do I know when the chicken is fully cooked in this recipe?
The chicken should be opaque and no longer pink inside; cooking for 8-10 minutes after adding the paste usually ensures this.
Can I use store-bought yogurt or should I use homemade?
Both work fine; just use plain, unsweetened yogurt for the best taste.
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