Try this bright lively chicken and almond milk curry with sizzling fragrant spices.
Author: donnahay.com
Recipe type: Main
Ingredients
2 TEASPOONS EXTRA VIRGIN OLIVE OIL
800G CHICKEN THIGH FILLETS, TRIMMED AND CUT INTO 4CM PIECES
1¼ CUPS (350G) TOMATO PUREE (PASSATA)
2 CUPS (500ML) UNSWEETENED ALMOND MILK
3 STICKS CINNAMON
1 LONG RED CHILLI, HALVED
½ CUP (80G) CHOPPED ALMONDS, TOASTED
CAULIFLOWER RICE AND CUCUMBER RAITA, TO SERVE (SEE LINK TO RECIPES IN STEP 4)
MICRO (BABY) CORIANDER (CILANTRO), TO SERVE
CURRY PASTE
1 ONION, CHOPPED
2 CLOVES GARLIC
4CM-PIECE GINGER, PEELED AND SLICED
½ TEASPOON GROUND TURMERIC
1 TEASPOON GROUND CUMIN
1 TEASPOON GROUND CARDAMOM
1 TEASPOON FENNEL SEEDS
1 TEASPOON GARAM MASALA
1 TEASPOON SEA SALT FLAKES
Instructions
To make the curry paste, place the onion, garlic, ginger, turmeric, cumin, cardamom, fennel, garam masala and salt in a small food processor and process until smooth.
Heat 1 teaspoon of the oil in a large heavy-based saucepan over high heat, add the chicken and cook, in batches, for 3 minutes each side or until lightly golden. Remove and set aside.
Heat the remaining oil in the pan, add the curry paste and cook, stirring occasionally, for 2–3 minutes or until aromatic. Add the tomato puree, almond milk, cinnamon and chilli. Return the chicken to the pan and stir to combine. Reduce heat to medium and cook, stirring occasionally, for 25–30 minutes or until slightly thickened and the chicken is cooked through.
Top the curry with the almonds. Serve with the cauliflower rice, cucumber raita and coriander. Serves 4.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/07/18/chicken-and-almond-milk-curry/