I haven’t made this chicken curry recipe in ages but I trained it yesterday and am training it on Monday again and it is truly a must have recipe in your repertoire. First and foremost it is quick to make. I can make the whole curry in the time it takes my rice to steam. Secondly, it is light, using low fat yoghurt as the sauce base and chicken breast as the meat. And finally, it is fricken delicious!
The recipe originates from a recipe book of my mom’s called Curry Leaves and Cumin Seeds which is a healthier approach to Indian cooking – a magnificent book. I have however significantly simplified the ingredients and reduced the steps in the method to make a recipe which is quicker and easier but still super tasty.
A few last words in praise of this curry – it can be eaten as a quick family meal or be dolled up for guests. If you add sambals like cucumber raita, fresh tomato relish, toasted coconut, chutney, atchar and serve the dish with naan, roti or popadoms it because a seriously festive meal. It improves in flavour over night so great for pre making if you need to save time. It freezes beautifully so double up and freeze for further meals. It is also very easy to teach your housekeeper so she can make it for you in future.
How many more reasons do you need? Make it!
Yogurt Almond Chicken Curry
Serves 4
2 Tbsp of olive oil
3 medium onions
50g of ground almonds
400g plain yogurt (or a can of coconut cream if going for a diary free option)
6 Medium chicken breasts or one pack of Fry’s vegetarian chicken style strips
3 tsp (15ml) cumin
2 tsp (10ml) coriander
2 tsp (10ml) garam marsala
2 tsp (5ml) turmeric
½ tsp (2.5ml) chilli powder (optional)
½ tsp (2.5ml) black pepper (optional)
1 ½ tsp (7.5ml) salt (or to taste)
Chopped fresh coriander to serve
Chop up and fry the onions in half the olive oil until golden brown. If the onions start to stick add a dash of water here and there to loosen the sticking. Combine with the ground almonds and yogurt and blend until smooth. It will still be slightly grainy in texture, not 100% smooth. Set aside.
Cut the chicken up into small cubes. Gently fry the spices in the remaining oil until flavours are released (1 or 2 minutes) and then add the chicken, frying until just cooked. Do not over cook the chicken.
Add the yoghurt sauce to the chicken along with the salt and stir gently until all the flavours have combined and curry has just begun to gently simmer. Remove from heat and allow flavours to develop. Heat through just before serving.
This dish is ideally served topped with fresh chopped coriander and served with sambals. Basmati rice, Jasmine rice, rotti’s or naan are the ideal starches to serve with it.
If cooking for dinner party this dish is perfect to prepare the day before as flavours only improve over night.
For those of you who would prefer a lower fat option, use fat free yogurt. It won’t be as creamy but will still be very yummy. For those of you who don’t care – double cream Greek yogurt is awesome!
2 Tbsp of olive oil
3 medium onions
50g of ground almonds
400g plain yogurt (or a can of coconut cream if going for a diary free option)
6 Medium chicken breasts or one pack of Fry’s vegetarian chicken style strips
3 tsp (15ml) cumin
2 tsp (10ml) coriander
2 tsp (10ml) garam marsala
2 tsp (5ml) turmeric
½ tsp (2.5ml) chilli powder (optional)
½ tsp (2.5ml) black pepper (optional)
1 ½ tsp (7.5ml) salt (or to taste)
Chopped fresh coriander to serve
Chop up and fry the onions in half the olive oil until golden brown. If the onions start to stick add a dash of water here and there to loosen the sticking. Combine with the ground almonds and yogurt and blend until smooth. It will still be slightly grainy in texture, not 100% smooth. Set aside.
Cut the chicken up into small cubes. Gently fry the spices in the remaining oil until flavours are released (1 or 2 minutes) and then add the chicken, frying until just cooked. Do not over cook the chicken.
Add the yoghurt sauce to the chicken along with the salt and stir gently until all the flavours have combined and curry has just begun to gently simmer. Remove from heat and allow flavours to develop. Heat through just before serving.
This dish is ideally served topped with fresh chopped coriander and served with sambals. Basmati rice, Jasmine rice, rotti’s or naan are the ideal starches to serve with it.
If cooking for dinner party this dish is perfect to prepare the day before as flavours only improve over night.
For those of you who would prefer a lower fat option, use fat free yogurt. It won’t be as creamy but will still be very yummy. For those of you who don’t care – double cream Greek yogurt is awesome!
And I will now openly admit that this curry is so good that I sometimes sneak to the fridge at night and eat left overs cold, straight from the pot!
ReplyDeleteTried and tested, it's delicious.
ReplyDelete