The Doctors Kitchen

3-2-1 Almond Chicken Curry

3-2-1 Almond Chicken Curry
Print
Share:
Prep: 15 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp fenugreek
  • 1 tsp red chilli flakes
  • 2 tsp amchur (dried mango powder)
  • 1.5 cm gingergrated ((approx 15g))
  • 60 g almonds (ground)
  • 1 tbsp ghee(or coconut oil)
  • 200 g chicken thigh(skinless & boneless)
  • 400 ml water(boiling)
  • 2 tbsp tomato puree
  • 250 g tomatoeschopped
  • 160 g spinachroughly chopped
  • 12 curry leaves(fresh)
  • 2 kaffir lime leaf(fresh)
  • 1 star anise
  • 1 cinnamon stick
  • 3 cardamom podslightly crushed
  • 3 garlic clovesgrated

To serve

  • 15 g coriander(fresh coriander leaves)
  • 1 tbsp flaked almonds
Dinner

This is most definitely my favourite curry. Forgive the long list of spices (the dish is actually quite forgiving if you don’t have them all) but the incredible blend of aromatics, almond flavour and bittersweet amchur is spectacular. You will thank me.

Prep: 15 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp fenugreek
  • 1 tsp red chilli flakes
  • 2 tsp amchur (dried mango powder)
  • 1.5 cm gingergrated ((approx 15g))
  • 60 g almonds (ground)
  • 1 tbsp ghee(or coconut oil)
  • 200 g chicken thigh(skinless & boneless)
  • 400 ml water(boiling)
  • 2 tbsp tomato puree
  • 250 g tomatoeschopped
  • 160 g spinachroughly chopped
  • 12 curry leaves(fresh)
  • 2 kaffir lime leaf(fresh)
  • 1 star anise
  • 1 cinnamon stick
  • 3 cardamom podslightly crushed
  • 3 garlic clovesgrated

To serve

  • 15 g coriander(fresh coriander leaves)
  • 1 tbsp flaked almonds

Throw all the leaves and spices, ginger, garlic and almonds into a dry lidded pan and toast over a medium heat for 1–2 minutes

Add the ghee or coconut oil and stir for another 1–2 minutes.

Add the chicken and stir to colour and coat in the spices for 2 minutes.

Add the water, tomato purée and tomatoes and season. Cover and simmer for 20 minutes 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.

Remove and serve scattered with the coriander and flaked almonds.

Cook's Tip

Amchur powder has a sour, fruity flavour. If you can't get it, add 1 tablespoon tamarind paste with the tomatoes.

Variation

Use cooked chickpeas for a plant-based version.

Related Recipes

get started

The Doctor’s Kitchen App

Download our app to get access to all of our recipes, with specific suggestions tailored to your health needs.

SUBSCRIBE

Free 7 day meal plan

Sign up to our newsletter and receive a free copy of our breakfast, lunch and dinner plan to kick start your healthy eating.

© Copyright 2024 The Doctor’s Kitchen