All Recipes

Creamy Chicken & Almond Curry

Prep

0-15 mins

Total

55 MIN

Servings

4 Servings

Ingredients

6 Tbsp 

Olive oil

1 

Onion, finely chopped

2 

Cloves garlic, finely chopped

5 g

Fresh ginger, finely grated

1 Tbsp 

Ground turmeric

2 tsp

Garam masala

2 tsp

Ground coriander

2 tsp

Mustard seeds

1 tsp

Ground cumin

1 medium

Carrot, thinly sliced

1/4 cup

Roasted almonds, plus extra to serve

1 tin

Wattie's® Tomatoes Chopped in Purée 400g

1/2 cup

Coconut milk, plus extra to serve

2 Tbsp 

Honey

2 tsp

White vinegar

450 g

Chicken thighs, cut into bite sized pieces

2 tsp

Salt

1/2 tsp

Chili powder

Instructions

Step 1

Heat 4 Tbsp of the oil in a large saucepan over medium-high heat. Add onion, garlic and ginger, and cook for 3-4 minutes, stirring, until fragrant.

Step 2

Reduce heat to medium, then add spices and carrot, and cook for 7-10 minutes, stirring often, until the carrot is beginning to soften. Watch that the spices don’t burn - if they get too toasted, add a splash of water.

Step 3

Add the almonds and 1 cup of water. Simmer for 10 minutes, until almost all the liquid has dissolved. Transfer to a blender along with tomatoes, coconut milk, maple syrup or honey, vinegar, salt and chilli powder. Blend until smooth.

Step 4

Wipe out your pan and return to the heat. Add remaining 2 Tbsp oil and set over medium high heat. Add chicken and cook for 8-10 minutes, flipping halfway, until golden brown.

Step 5

Add the curry sauce along with 2 cups of water, and simmer until the chicken is cooked through and the sauce is reduced by half, about 10-15 minutes.

Step 6

Serve hot, drizzled with coconut milk and sprinkled with chopped roasted almonds.

Recipe @thatgreenolive

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