Almond Chicken Curry
Ingredients
12 fresh curry leaves
2 fresh kaffir lime leaves
½ tsp ground turmeric
1 tsp cumin seeds
1 tsp garam masala
1 star anise
½ cinnamon stick
3 cardamom pods, lightly crushed
1 tsp fenugreek seeds
1 tsp dried chilli flakes
2 tsp amchoor powder
15g/½oz fresh root ginger, finely grated
3 garlic cloves, crushed
60g/2¼oz ground almonds
1 tbsp ghee (or coconut oil)
200g/7oz skinless, boneless chicken thighs, cut into bite-size pieces
400ml/7fl oz boiling water
2 tbsp tomato purée
250g/9oz ripe tomatoes, roughly chopped
160g/5¾oz spinach, roughly chopped
sea salt and freshly ground black pepper
Directions
- To make the almond chicken curry, put the curry leaves, lime leaves, turmeric, cumin, garam masala, star anise, cinnamon, cardamom, fenugreek, dried chilli flakes, amchur, ginger, garlic and almonds into a lidded sauce pan and dry-fry over a medium heat for 1–2 minutes. Add the ghee or coconut oil and fry for another 1–2 minutes. Add the chicken, stir to coat in the spices, and fry for 2 minutes.
- Add the boiling water, tomato purée and ripe tomatoes, and season with sea salt and freshly ground black pepper. Cover and simmer for 20 minutes, or until the chicken is cooked and the tomatoes have broken down to a thick sauce.
- Add the spinach for the last few minutes of cooking, until wilted.
- Scatter the almond chicken curry with coriander and flaked almonds and serve alongside roasted masala chickpeas.
Recipe By : BBC Saturday morning kitchen