This is one of my favourite curries, not only is it easy to make but it tastes delicious and bursts with flavour!
500g boneless and skinless chicken thighs, diced
4 garlic cloves, peeled and finely chopped
2 onions peeled and sliced
1 tsp ginger, finely grated
Small red chilli, finely chopped
Juice of half lemon (or 8 drops of lemon essential oil)
50g flaked almonds, toasted
1 pinch of cinnamon (or 1 drop cinnamon essential oil)
4 cardamom pods, seeds removed and crushed (or 2 drops of cardamom essential oil)
1 tsp turmeric powder or freshly grated root
1 tsp cumin powder
1 tsp coriander powder
50g almond meal
½ cup sultanas
½ cup peas
300ml natural yoghurt
Serve with coriander leaves
What to do:
- In a large bowl mix the chicken, ginger, garlic, chilli and lemon juice. Marinade for an hour or overnight to bring out the full flavour.
- In a large non-stick pan, toast the almonds over a low heat and set aside.
- Now heat a tablespoon of coconut oil or ghee over a low to medium heat and cook the onion until it starts to soften.
- Add the cinnamon and cardamom and cook for a few minutes. Then add the cumin, coriander, turmeric and almond meal.
- Add the chicken to the pan and stir gently until it starts to turn opaque. Season with some sea salt or Himalayan pink salt.
- Next add the yoghurt and sultanas and mix well.
- Cover and simmer slowly for 20-30 minutes stirring occasionally.
- Add the peas 3-4 minutes before serving.
Serve over some brown rice or quinoa and top with the almonds and some fresh coriander. Delicious!