Almond Chicken Curry with YoghurtMake on Fresco
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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 80 Grams almonds BUY
- 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 BUY
- 200 Grams full cream plain yoghurt
- Handfuls fresh coriander or cilantro chopped
Place almonds into Thermomix 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 Thermomix 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.
That's all the recipes!
No more recipes to load