Light, Spicy Chicken Curry Recipe with Tomato, Ginger, Almonds

Chicken curry can be rather boring. This recipe features ground almonds and toasted almond flakes and a wide variety of spices that creates a lovely aroma and kaleidescope of tastes to twinkle your taste buds.

The pureed tomatoes and fresh coriander leaves lightens the taste and adds color. Serve with Naan or other Indian breads, vegetables and steamed rice.

You can adjust the recipe depending on what ingredients you have available. Using fresh herbs makes a change from using prepared curry powders and curry pastes. The taste is mush better and you can develop your own preferences.

Try this delicious lighter chicken curry recipe with pureed tomatoes and almonds. You can vary the spices to suit your taste and add chillies when served for those guests who like hot curry
Try this delicious lighter chicken curry recipe with pureed tomatoes and almonds. You can vary the spices to suit your taste and add chillies when served for those guests who like hot curry | Source
Curry is a nice dish anytime especially when made with fresh ingredients
Curry is a nice dish anytime especially when made with fresh ingredients | Source
Using fresh spices adds extra taste to a chicken curry when beyond those in prepared pastes.
Using fresh spices adds extra taste to a chicken curry when beyond those in prepared pastes. | Source

Ingredients

  • 4 cloves
  • 2 teaspoons salt1 stick cinnamon
  • 1/2 teaspoons turmeric
  • 1 teaspoons ground cumin
  • Juice of one small lemon
  • 1 teaspoons ground coriander
  • 120g (1/4 lb) ground almonds
  • 250g (1/2 lb) fresh tomato puree
  • 80g ( 2 oz) flaked almonds, toasted
  • 4 black cardamom pods or 8 green ones
  • 4 onions, peeled, sliced and chopped in half
  • 4 large garlic cloves, peeled and finely chopped
  • 4cm (2 inches) fresh ginger, peeled and finely chopped
  • A bunch fresh coriander, chopped or broken into large pieces
  • 1 teaspoons cayenne pepper (more or less to suit your taste preference)
  • 6-8 chicken thighs depending on size, skin removed ( or 2 chicken breasts)
  • 3 tablespoons rice bran oil, or grape seed oil (neutral flavor and high smoke point frying oils)

Method

Using a knife, make shallow slits into the chicken pieces and rub all over with salt and lemon juice. Set aside to marinade for 1-2 hours or overnight (in the fridge).

Next, fry the onions in oil using a heavy frying pan. Add a pinch of salt and fry until they start to turn brown (about 15 minutes). Add the ginger and garlic and fry for an additional 3 minutes.

Then add all the ground spices and stir through for another 2-3 minutes.

Next add the pureed tomatoes, whole spices, ground almonds and 250ml (1 1/4 cups of hot water). Bring to the boil and then reduce the temperature for a gentle simmer.

Next, heat two tablespoons of oil in a large heavy frying pan to medium high temperature and fry the chicken pieces until just cooked.

Combine the chicken and sauce in a deep pan or Dutch oven and simmer gently for 60-75 minutes until the chicken is very tender and the flavors have combined (stirring regularly to stop any sticking). Adding extra hot water if needed.

Let the curry cool a little, add the toasted almond flakes and coriander leaves to each bowl or plate as the curry is served over steamed rice. Enjoy!

© 2013 Dr. John Anderson

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Comments 3 comments

My Cook Book profile image

My Cook Book 3 years ago from India

Wow, it looks yummy...


Eiddwen profile image

Eiddwen 3 years ago from Wales

A wonderful recipe so voting up and saving. Enjoy your weekend.

Eddy.


Continental Drift 16 months ago

Stunning recipe! Cooked it last night, and my husband said it was the best meal I've ever cooked! OK, I don't know if that's quite true, but it was amazing! Fragrant and aromatic and....yeah, TASTY!

Couple of changes I made due to what I had in the cupboard: used organic whole chicken legs (x 4, so we have delicious leftovers for dinner tonight!). I used a tin of chopped tomatoes instead of fresh tomato puree (I'm not sure what that is: don't think it's what I know as tomato puree, which is really intense). I had a small amount of ground almonds, a small amount of whole, skin on almonds, and some raw flaked almonds, so I used a combo of all 3 in the blender to whip up the quantity required. I think that added something special, as the mixture was a little wet, as opposed to the dry ground almonds you get with shop bought.

I also added a small handful of chopped fresh parley 5 mins before serving, and added a dollop of organic buffalo yogurt to my plate.

Bravo, and many thanks for posting this recipe!

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    Dr. John Anderson (janderson99)753 Followers
    1,147 Articles

    John applies his scientific & research skills (PhD) to develop recipes, food guides, reviews of healthy whole foods, ingredients & cooking



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