Chicken & Almond Curry

Here’s a delicious Northern Indian curry which uses all the wonderful quality of the almond. Nuts are widely used in Asian cuisine as both a flavouring and a thickening agent. Here we get to experience both uses in a wonderful rich and creamy sauce. The thick gravy is packed full of delicious flavour and just perfect with chapati or roti. It’s not a spicy hot curry, so is perfect for chilliphobes. Personally, I always add a little more chilli just to get the party started.

1kg chicken thighs (cut into large chunks)
4 tablespoons peanut oil
2 onions (finely diced)
5 cloves garlic (thinly sliced)
1 tablespoon fresh ginger (grated)
4 cardamom pods
4 cloves
1 teaspoon ground cumin
1 teaspoon round coriander
1 teaspoon chilli powder
1/2 teaspoon ground turmeric
2 tomatoes (peeled & chopped)
1 cinnamon stick
55g ground almonds

Heat the oil in a large saucepan over a moderate heat then add the onions and fry gently for 4-5 minutes until soft and lightly golden. Add the garlic and ginger and stir for 2 more minutes before adding the cardamom, cloves, cumin, coriander, chilli and turmeric. Stir for 1 minute until aromatic then turn up the heat slightly and add the chicken pieces. Cook for 2-3 minutes until seared on all sides. Add the tomatoes, cinnamon, almonds and 1 cup of water and stir well. Bring to a simmer and reduce the heat to low. Cover the pan and simmer gently for 1 hour, stirring occasionally until the meat is very tender. Check for seasoning and serve.

Serve with rice or breads.

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