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.
- 80 g almonds
- 20 g EVOO
- 250 g brown onion, roughly cut
- 3-4 cloves
- 1/2 tsp cardamon seeds
- 1/2 tsp black peppercorns
- 1 tsp turmeric
- 1 star anise
- 1 tsp fennel seeds
- 1/2 cinnamon stick
- 2 tsp Pink Salt Flakes pink salt flakes BUY
- 5 cm piece ginger
- 4 cloves garlic
- 2 green chillies, (de-seeded for milder version)
- 200 g cream
- 300 g water
- 12 skinless chicken thigh fillets
- Basmati rice to serve
- Handful almonds
- 200 g full cream plain yoghurt
- Handful chopped coriander leaves
Place almonds into TM bowl and mill 8 sec/speed 8. Remove from bowl and set aside.
Preheat oven to 180ºC.
Place EVOO, onion, cloves, cardamon, peppercorns, turmeric, star anise, fennel seeds and cinnamon into TM bowl and chop 3 sec/speed 6.
Scrape down sides of bowl and saute 10 min/Varoma/speed 1. Blend 20 sec/speed 6.
Add almond meal, salt, ginger, garlic, chillies, cream and water and blend 30 sec/speed 9.
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.
Bake for one hour covered, then remove lid to bake further 30 minutes.
Sprinkle with almonds during last 10 minutes of baking.
Sprinkle with chopped coriander and serve with steamed rice or Naan bread if desired.