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Chicken curry with coriander and almonds

This chicken curry recipe creates a fragrant, warming dish starring coriander and almonds. Serve with plenty of fluffy white rice and a tomato, cucumber and red onion salad
4
40M

This recipe first appeared in Food magazine.

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Ingredients

Method

1.Blend the onion, garlic, ginger and chillies in a food processor until finely chopped. Set the mixture aside.
2.Heat the oil in a large frypan over a medium heat. Add the chicken pieces in batches and cook until they are lightly browned all over, then remove the meat from the pan and set it aside.
3.Add the onion mixture to the pan and cook for 3-4 minutes, or until it is golden brown. Add the chicken back to the pan with the ground coriander, cumin, chilli powder, paprika, turmeric, pepper and salt and cook for a further minute.
4.Add the water, cover and simmer for 30 minutes, or until the chicken is tender.
5.Add the cream and almonds to the pan, along with 3 tablespoons of the chopped fresh coriander and bring to the boil. Simmer uncovered for a further 2-3 minutes.
6.Sprinkle over the remaining chopped coriander before serving with rice and a tomato, cucumber and red onion salad.

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