Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Almond Chicken Curry with Roasted Masala Chickpeas
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.
Method
30m1h1h 30m
- 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.
- Cook the spices for 1–2 minutes until fragrant, then stir in ginger, garlic and ground almonds.
- Add chicken pieces and cook for 3–4 minutes, coating well in the spiced almond mixture.
- 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.
- 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.
- Transfer the roasted chickpea mix to a bowl and fold through parsley, sliced shallot, and lime zest and juice.
- Stir spinach through the curry for 2–3 minutes until wilted.
- Serve curry topped with fresh coriander and flaked almonds, with roasted masala chickpeas on the side.
Ingredients
- 30ml Tomato purée
- 5ml Curry Powder
- 3ml Cinnamon
- 8 Curry Leaves
- 15ml Ghee or coconut oil
- 60 g Cashews
- 5ml Ground cumin
- 15ml Ginger grated
- 3 Cardamom Pods lightly crushed
- 30ml Parsley chopped
- 1 Star Anise
- 300 ml Water boiling
- 1 Lime zest and juice
- 700 g Chicken Thighs boneless bite-sized pieces
- 15ml Coconut Oil
- 15 g Fresh coriander chopped
- 200 g Tomatoes ripe chopped
- 60 g Ground almonds
- 2 Lime Leaves
- 3ml Fenugreek
- 5ml Garam Masala
- 3ml Amchur
- 3 cloves Garlic crushed
- 30ml Flaked Almonds to garnish
- 3ml Turmeric
- Black Pepper, to taste
- 1 Shallots finely sliced
- 160 g Spinach roughly chopped
- 3ml Red Pepper Flakes
- 400 g Chickpeas drained and rinsed
- Salt, to taste
- 200 g Green beans trimmed
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.
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