Creamy Almond Chicken Curry

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Almond Chicken CurryThis weekend falls right in the middle of many things, it is well into the beginning of the school year, officially in the peak of soccer season and into the beginning of the festive season in the Indian calendar. Now, you might wonder what these things have in common, well, the last item begs for something festive and fussy while the others guarantee that any living minute that I have is spent running around and away from the kitchen. Explains why I have been churning up slow cooker dishes like they going out of fashion. Well, this evening I willed myself to make something out of the ordinary, and something that with a little bit of planning got done in about 30 minutes. The planning entailed some soaking and marinating, essential flavor enhancers that need some thoughtful planning.

For a more comprehensive collection of festival dishes, please do peruse my post on my newly updated site that will give you twenty five options to liven up your fall table with a touch of spices and flavor. I had mentioned I was aiming for a general compact disposition, so I will extend that to this post.

This recipe can be made saucier and certainly much richer with some cream, but, I have kept things a little lighter. Please note, it is very important to soak the almonds to get a smooth soft texture.

Almond Chicken Curry

Creamy Almond Chicken Curry

Prep Time: 4 hours

Cook Time: 30 minutes

Total Time: 4 hours, 30 minutes

A comforting and creamy chicken dish, with almonds, yogurt and fragrant spices.

Ingredients

  • 1 large 1 inch piece fresh ginger
  • 3 tablespoons fresh lime juice
  • 1 teaspoon salt
  • ¾ teaspoon sugar
  • 1 green chili
  • 2 pounds of boneless skinless chicken, cut into pieces
  • ¾ cup blanched almonds soaked in hot water for at least 2 hours
  • 2 tablespoons oil
  • 1 large red onion, thinly sliced
  • 2 to 3 bay leaves
  • 1 large stick cinnamon
  • ½ tablespoon cumin powder
  • ½ tablespoon coriander powder
  • ¾ cup Green Yogurt
  • Salt to taste
  • Chopped cilantro and sliced onions to garnish

Instructions

  1. Place the ginger in a blender or mortar and pestle, and squeeze in the lime juice and salt, sugar and green chili and blend or grind into a paste.
  2. Place the chicken in a zip lock bag and add the prepared ginger mixture and mix well and set aside for about 4 to 6 hours. This process seals the flavors and tenderizes the meat.
  3. Grind the almonds into a smooth thick paste, this is best done in a blender.
  4. Heat the oil and add the red onion and cook for about 5 to 6 minutes until the onions soften and begin to turn softly golden.
  5. Add in the bay leaves and cinnamon and the chicken.
  6. Turn the heat on high and cook the chicken for about 5 minutes until well browned. Add in the cumin and coriander powder.
  7. Add half the yogurt in tablespoons and cook until absorbed.
  8. Add in the remaining yogurt and lower the heat and bring to a simmer. Add salt and needed.
  9. Stir in the almond paste and cook until the mixture thickens.
  10. Turn off the heat serve garnished with almonds and cilantro.
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Creamy Almond Chicken Curry

Prep Time: 4 to 6 hours to marinate

Cook Time: 30 minutes

Serves: 4 to 6

Ingredients

1 large 1 inch piece fresh ginger

3 tablespoons fresh lime juice

1 teaspoon salt

¾ teaspoon sugar

1 green chili

2 pounds of boneless skinless chicken, cut into pieces

¾ cup blanched almonds soaked in hot water for at least 2 hours

2 tablespoons oil

1 large red onion, thinly sliced

2 to 3 bay leaves

1 large stick cinnamon

½ tablespoon cumin powder

½ tablespoon coriander powder

¾ cup Green Yogurt

Salt to taste

Chopped cilantro and sliced onions to garnish

Method of Preparation

  1. Place the ginger in a blender or mortar and pestle, and squeeze in the lime juice and salt, sugar and green chili and blend or grind into a paste.
  2. Place the chicken in a zip lock bag and add the prepared ginger mixture and mix well and set aside for about 4 to 6 hours. This process seals the flavors and tenderizes the meat.
  3. Grind the almonds into a smooth thick paste, this is best done in a blender.
  4. Heat the oil and add the red onion and cook for about 5 to 6 minutes until the onions soften and begin to turn softly golden.
  5. Add in the bay leaves and cinnamon and the chicken.
  6. Turn the heat on high and cook the chicken for about 5 minutes until well browned. Add in the cumin and coriander powder.
  7. Add half the yogurt in tablespoons and cook until absorbed.
  8. Add in the remaining yogurt and lower the heat and bring to a simmer. Add salt and needed.
  9. Stir in the almond paste and cook until the mixture thickens.
  10. Turn off the heat serve garnished with almonds and cilantro.

 

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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