50 Almond Chicken Curry
Ingredients
Chicken - Thighs 500 g
Onion 4 sm
Garlic 2
Ginger 10 ml
Coriander-Ground 7 ml
Cumin 7 ml
Turmeric 3 ml
Fennel 3 ml
Cayenne Pepper 3 ml
Salt 7 ml
Tomatoes - whole canned 1 sm
Cilantro 70 ml
Almonds - Whole 50 ml
Almond - Ground 30 ml
Yogurt - Plain 125 ml
Rice - White 250 ml
Water 500 ml
Oil - Vegetable 20 ml
Butter 10 ml
Preparation
This recipe take a bit more than 30 minutes to cook, mainly due to the slow cooking of the onions, but I hope you'll find it worth it. Invite a friend over.
1.Peel the garlic and add to a press.
2.Peel the onions. Slice 2 thinly, and Chop 2 finely.
3.Peel and chop the ginger.
4.Chop the cilantro.
5.Remove the tomatoes from the can individually, puncture to drain their internal liquid, squish and add to the measure.
6.Measure all the spices and add to a small bowl.
7.Cut the chicken into spoon sized pieces.
8.In a frying pan on medium add oil then the sliced onions. Cook, stirring frequently until light brown. Set aside.
9.Turn down the heat to medium low, add more oil if necessary, and then add the chopped onion, the pressed garlic, and ginger. Cook slowly until the onion is very soft - about 15 minutes.
10.Stir in the spices and cook for a minute - then add the tomato, salt, 1/2 the cilantro, and the chicken. Stir & cover. Checking frequently to stir the chicken.
11.In a sauce pan put the water on to boil. When boiling add the rice, cover and turn down the heat to low.
12.Put a small frying pan or saucepan on a medium low burner, add the butter, then the almonds, stirring and cooking until evenly brown.
13.When the chicken is done, stir in the yogurt, the whole and ground almonds and the remaining cilantro. Warm through.
14.Serve the curry over the cooked rice.
1.Peel the garlic and add to a press.
2.Peel the onions. Slice 2 thinly, and Chop 2 finely.
3.Peel and chop the ginger.
4.Chop the cilantro.
5.Remove the tomatoes from the can individually, puncture to drain their internal liquid, squish and add to the measure.
6.Measure all the spices and add to a small bowl.
7.Cut the chicken into spoon sized pieces.
8.In a frying pan on medium add oil then the sliced onions. Cook, stirring frequently until light brown. Set aside.
9.Turn down the heat to medium low, add more oil if necessary, and then add the chopped onion, the pressed garlic, and ginger. Cook slowly until the onion is very soft - about 15 minutes.
10.Stir in the spices and cook for a minute - then add the tomato, salt, 1/2 the cilantro, and the chicken. Stir & cover. Checking frequently to stir the chicken.
11.In a sauce pan put the water on to boil. When boiling add the rice, cover and turn down the heat to low.
12.Put a small frying pan or saucepan on a medium low burner, add the butter, then the almonds, stirring and cooking until evenly brown.
13.When the chicken is done, stir in the yogurt, the whole and ground almonds and the remaining cilantro. Warm through.
14.Serve the curry over the cooked rice.
