Chicken Almond Curry

This is one of my favourite curries, not only is it easy to make but it tastes delicious and bursts with flavour!

chicken almond curry

Serves 4

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:

  1. 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.
  2. In a large non-stick pan, toast the almonds over a low heat and set aside.
  3. Now heat a tablespoon of coconut oil or ghee over a low to medium heat and cook the onion until it starts to soften.
  4. Add the cinnamon and cardamom and cook for a few minutes. Then add the cumin, coriander, turmeric and almond meal.
  5. Add the chicken to the pan and stir gently until it starts to turn opaque. Season with some sea salt or Himalayan pink salt.
  6. Next add the yoghurt and sultanas and mix well.
  7. Cover and simmer slowly for 20-30 minutes stirring occasionally.
  8. 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!

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