Almond Chicken Curry with Roasted Masala Chickpeas
Indian Recipes

Almond Chicken Curry with Roasted Masala Chickpeas

Classic
serves 4

This warming almond chicken curry combines fragrant whole spices, tomatoes and tender chicken in a silky nut-enriched sauce.

Roasted masala chickpeas with green beans and lime add texture and brightness, turning it into a complete and satisfying meal.

Curry
30 mins prep1 hr cook1 hr 30 mins total

  1. Heat ghee in a lidded pan over medium heat. Add curry leaves, lime leaves, turmeric, cumin, garam masala, star anise, cinnamon, cardamom, fenugreek, chilli flakes and amchur.

  2. Cook the spices for 1–2 minutes until fragrant, then stir in ginger, garlic and ground almonds.

  3. Add chicken pieces and cook for 3–4 minutes, coating well in the spiced almond mixture.

  4. Add boiling water, tomato purée and chopped tomatoes. Season with salt and black pepper, cover and simmer for about 20 minutes until chicken is cooked through.

  5. Meanwhile, heat the oven to 200°C (180°C fan). Toss chickpeas, cashews and green beans with coconut oil and curry powder, season lightly, then roast for 12–15 minutes.

  6. Transfer the roasted chickpea mix to a bowl and fold through parsley, sliced shallot, and lime zest and juice.

  7. Stir spinach through the curry for 2–3 minutes until wilted.

  8. Serve curry topped with fresh coriander and flaked almonds, with roasted masala chickpeas on the side.

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