Almond Curry Chicken Recipe

From Dorothy McNett's Recipe Book.

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Almond Curry Chicken

From Dorothy McNett's recipes at This uses the method of roasting the seeds and them grinding them. It can also be made with already ground seeds but will not be as traditional. Coconut milk can be used instead of almond milk, if desired.

2 tablespoons coriander seeds
1/2 teaspoon fenugreek seeds
1 teaspoon white or black peppercorns
1/4 cup vegetable oil or use ghee
1 teaspoon black mustard seeds
1/2 teaspoon ground cinnamon
2-3 skinned chicken breasts/thighs (2 1/2 pounds)
1 large onion, sliced into rings
5-6 cloves garlic, minced
1 small knob fresh ginger (1 teaspoon grated)
1 fresh tomato, chopped
1/2 teaspoon ground tumeric
1/4 - 1/2 teaspoon cayenne
1 teaspoon sea salt
zest and about 1 tablespoon lemon juice
1 1/2 - 2 cups almond milk

1 slivered jalapeno or other hot chili pepper, as desired
cooked rice for serving

Heat a small frying pan (cast iron if you have one) to get it pretty hot. Add the coriander seeds, fenugreek seeds, and peppercorns. Roast and stir about 1 minute or so, until they turn light brown. Remove from the pan, cool and then grind in a spice grinder or processor. Set aside. In a large heavy bottomed saute pan or skillet, heat the oil or ghee, adding the mustard seeds and cinnamon. When the seeds begin to pop, add the chicken pieces to brown each piece on all sides, removing to a bowl or plate as they get browned. When all are browned, stir fry the onion slices, garlic, and grated ginger to lightly brown the onions. Add the chopped tomato, roasted grounds seeds (or powdered ones if you are using those instead), tumeric, cayenne, salt, zest and lemon juice, and almond milk along with the browned chicken. Bring to a boil, cover loosely, reduce to simmer and cook about 30 minutes, stirring several times. Place in a serving bowl, garnish with slivered hot jalapeno, if desired, along with cooked rice.

Recipe created 2013-09-02.

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