Name: Yogurt & almond chicken curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Indian
Ingredients: 2 green chillies roughly chopped; 100g ground almonds; thumb-size piece ginger grated; 4 garlic cloves; 200ml single cream; 2 tbsp vegetable oil; 1 onion finely chopped; 3 cloves; 2 cardamom pods; 1 cinnamon stick; 4 tsp garam masala; 12 skinless, boneless chicken thighs; 100g full-fat natural yogurt; 20g pack coriander chopped; naan bread or basmati rice, to serve

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Yogurt & almond chicken curry

Yogurt & almond chicken curry

Lulu Grimes

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Serves 6

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 2.5 out of 5.15 ratingsRate

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Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time

Freezable (Paste only can be frozen)

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Poppadums with lime & coriander dip

A star rating of 3.9 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

2 green chillies

roughly chopped
100g ground almonds
thumb-size piece ginger

grated
4 garlic cloves
200ml single cream
2 tbsp vegetable oil
1 onion

finely chopped
3 cloves
2 cardamom pods
1 cinnamon stick
4 tsp garam masala
12 skinless, boneless chicken thighs
100g full-fat natural yogurt
20g pack coriander

chopped
naan bread

or basmati rice, to serve

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Nutrition: per serving

kcal422
fat25g
saturates7g
carbs7g
sugars4g
fibre2g
protein42g
salt0.47g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
step 2

Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.
step 3

Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.

RECIPE TIPS

SPICE IT UP

For a paste-based curry, fry an extra spoonful of paste in a separate pan for 1-2 mins until fragrant, then stir into the finished dish. For a spice-based curry, fry some more spices in a drop of oil before stirring in – although garam masala can be sprinkled straight over the finished curry. A scattering of sliced chilli just before serving adds a lovely kick.

COOL IT DOWN

If you’ve added too much spice to a creamy Indian curry, stir in some natural yogurt (or a good splash of coconut cream to a Thai curry). If you’ve made a hot tomato-based curry, serve with a bowl of cooling raita and lots of plain rice or naan bread. Serve ice-cold milk-based lassis with Indian curries instead of water.

Recipe from Good Food magazine, April 2010

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A star rating of 2.5 out of 5.15 ratings

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