Almond Chicken Curry with Yoghurt

Name: Thermomix recipe: Almond Chicken Curry with Yoghurt
Prep time: 15 min
Cook time: 1 h 30 min
Ingredients: 80 Grams almonds; 20 Grams Extra Virgin Olive Oil (EVOO); 250 Grams brown onion, roughly cut; 3-4 cloves; 1/2 Teaspoon cardamon seeds; 1/2 Teaspoon black pepper; 1 Teaspoon ground turmeric; 1 star anise; 1 Teaspoon fennel seeds; 1/2 cinnamon stick(s); 2 Teaspoons pink salt flakes; 30 Grams fresh ginger; 4 cloves garlic; 2 green chillies, (de-seeded for milder version); 200 Grams cream; 300 Grams water; 12 skinless chicken thigh fillets; Basmati rice to serve; 1 Handful almonds; 200 Grams full cream plain yoghurt; Handfuls fresh coriander or cilantro chopped

Make on Fresco

Serves 10-12 Prep Time 15 minutes Cook Time 1 hours 30 minutes Rated: Print

Videos

This fragrant almond chicken curry can really cater for a crowd! Spend a few minutes creating the fragrant sauce then pop in the oven to cook itself.

I am not going to lie when I tell you this is one of my absolute faves. It can feed literally an army, just add more sauce, more chicken, or double it, add rice, naan and you are the queen of the kitchen! SO delicious. If you haven't already purchased Dinner Spinner the cookbook or Spin A Dinner the app, then this is just a sneak preview for you to think about. I think what I love the most about this recipe on a cold day is that it warms up the whole house with an amazing fragrant yummy scent that tells the entire neighborhood you are having the best dinner on the street. What are you waiting for?? Happy Mixing.

Try some of our other many (many) curry recipes. You will not be disappointed!

Bengali Salmon Curry

Sumatran Chicken Curry

Chicken and Pumpkin Curry

Cambodian Beef Curry

Burmese Eggplant Curry

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Need

80 Grams almonds
20 Grams Extra Virgin Olive Oil (EVOO) BUY
250 Grams brown onion, roughly cut
3-4 cloves
1/2 Teaspoon cardamon seeds
1/2 Teaspoon black pepper
1 Teaspoon ground turmeric
1 star anise
1 Teaspoon fennel seeds
1/2 cinnamon stick(s)
2 Teaspoons pink salt flakes BUY
30 Grams fresh ginger
4 cloves garlic
2 green chillies, (de-seeded for milder version)
200 Grams cream BUY
300 Grams water
12 skinless chicken thigh fillets
Basmati rice to serve
1 Handful almonds
200 Grams full cream plain yoghurt
Handfuls fresh coriander or cilantro chopped

Do

1: Place almonds into Thermomix bowl and mill 8 sec/speed 8. Remove from bowl and set aside.
2: Preheat oven to 180ºC.
3: Place EVOO, onion, cloves, cardamon, peppercorns, turmeric, star anise, fennel seeds and cinnamon into Thermomix bowl and chop 3 sec/speed 6.
4: Scrape down sides of bowl and saute 10 min/Varoma/speed 1. Blend 20 sec/speed 6.
5: Add almond meal, salt, ginger, garlic, chillies, cream and water and blend 30 sec/speed 9.
6: Place chicken fillets into large ceramic baking dish and pour curry sauce over. Make sure each fillet is well coated and covered by sauce. Dollop yoghurt over the curry.
7: Bake for one hour covered, then remove lid to bake further 30 minutes.
8: Sprinkle with almonds during last 10 minutes of baking.
9: Sprinkle with chopped coriander and serve with steamed rice or Naan bread if desired.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!