Almond Chicken Curry with Yoghurt
Make on Fresco
A creamy oven-baked almond chicken curry finished with yoghurt, gentle spice and golden edges, can really cater for a crowd!
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. 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.
This almond chicken curry is comfort food with a quietly clever twist. Baked rather than simmered, the sauce turns rich and golden in the oven, with ground almonds adding natural creaminess and depth without heaviness. Dollops of yoghurt melt into the curry as it cooks, creating pockets of tang that balance the warmth of the spices beautifully. Finished with toasted almonds, fresh herbs and a hint of chilli, this is the kind of curry that feels indulgent yet nourishing, perfect for make-ahead dinners, relaxed entertaining, or when you want maximum flavour with minimal effort.
Try some of our other many (many) curry recipes. You will not be disappointed! We love curry so much we created a whole cookbook for curries from around the world. It is free to Insiders, so join us today
Need
- 80 Grams almonds plus a handful more
- 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
- 1-2 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
- Thermomix Cooked Rice to serve Recipe
- 200 Grams full cream plain yoghurt
- Handfuls fresh coriander or cilantro chopped
Do
- 1
Place 80g 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.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, 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!
