How To Make Yogurt & Almond Chicken Curry
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 500g boneless chicken, cut into cubes
- 1 cup plain yogurt
- 1/2 cup almonds, soaked and peeled
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 2 tbsp oil
- 2 tsp ginger-garlic paste
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
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In a blender, grind the almonds into a smooth paste. Set aside.
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Heat oil in a pan and add the chopped onions. Saute until they turn golden brown.
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Add the ginger-garlic paste and cook for another minute.
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Add the chicken cubes and cook until they are browned on all sides.
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In a separate bowl, whisk together the yogurt, tomato puree, almond paste, curry powder, turmeric powder, cumin powder, coriander powder, and salt.
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Pour the yogurt mixture into the pan and stir well to coat the chicken.
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Cover the pan and let the curry simmer for 30 minutes, or until the chicken is cooked through and tender.
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Garnish with fresh coriander leaves before serving.
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Serve hot with rice or naan.
Nutrition
- Calories : 356kcal
- Total Fat : 18g
- Saturated Fat : 3g
- Cholesterol : 101mg
- Sodium : 271mg
- Total Carbohydrates : 11g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 37g
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