Creamy Chicken and Almond Curry

Ingredients

Localized ingredient list prepared for quick scanning.

• 0.5 kg boneless, skinless chicken (or 4 skinless chicken legs)
• 1 tablespoon fresh ginger, grated
• 2 tablespoons cooking oil
• 4 garlic cloves, crushed
• 0.5 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 2 cups plain yogurt (stabilized yogurt preferred)
• 3 green cardamom pods, crushed
• 2 cloves
• 0.5 salt (adjust to taste)
• 2 tablespoons ground almonds
• 0.25 garam masala (for garnish)
• 1 tablespoon almond slivers, roasted (for garnish)

Method

Follow the steps in order for the best result.

1. In a bowl, thoroughly coat the chicken pieces with the grated ginger and crushed garlic.
2. Heat the oil in a pot or Dutch oven over medium heat. Add the chicken and roast for approximately 5-10 minutes, browning on all sides.
3. Incorporate the chili powder, garam masala, and coriander powder into the pot with the chicken.
4. Continue cooking for another 2 minutes, turning the chicken to ensure even coating with the spices.
5. Introduce the yogurt, crushed cardamom pods, cloves, and salt to the pot. Stir well to combine.
6. Cook for 5 minutes, allowing the flavors to meld.
7. Turn the chicken pieces and cover the pot. Simmer for an additional 20 minutes, or until the chicken is cooked through.
8. Stir in the ground almonds and cook for 5 more minutes, or until the sauce has thickened to your liking. If the sauce is not thick enough, add more ground almonds or a bit of roasted flour to achieve the desired consistency.
9. Transfer the chicken and sauce to serving dishes. Garnish with a sprinkle of garam masala and the roasted almond slivers.
10. Serve hot with rice or naan bread, accompanied by your favorite vegetables.
11. Optional: Enhance the flavor profile by adding turmeric, ginger powder, cumin, curry leaves, or bay leaves to the spice mixture. You can also adjust the quantities of the spices to suit your personal preferences.