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Almond Chicken Curry with Roasted Masala Chickpeas

Almond Chicken Curry with Roasted Masala Chickpeas

A rich almond chicken curry served with spiced roasted chickpeas and green bean sambol.

90 mins total for first methodServes 4Oven
Ingredients ↓Method ↓

Ingredients

Method

30 mins prep60 mins cook90 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.

Notes

The curry deepens in flavour if rested for 10–15 minutes before serving.

Roast chickpeas until crisp at the edges for the best contrast with the curry.

About this recipe

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.

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