Turbokitchen
Almond Chicken Curry with Roasted Masala Chickpeas

Almond Chicken Curry with Roasted Masala Chickpeas

IndianCurry4
This recipe brings you the hearty warmth of an Almond Chicken Curry, perfectly complemented with Roasted Masala Chickpeas. The curry is a delightful mix of ground almonds and boneless chicken thighs, subtly spiced with a medley of herbs and spices. This flavorful dish is served alongside tasty chickpeas, roasted and seasoned with Sri Lankan curry powder, and finished with a fresh green bean sambol.
WeeknightClassic

Ingredients

  • 3 Garlic crushed, cloves
  • Chicken, to taste
  • 1 tsp Garam Masala
  • 160g/5¾oz Spinach roughly chopped
  • 200g/7oz Cherry Tomato roughly chopped
  • 1/2 tsp Turmeric ground
  • 1 Lime zest finely grated and juice
  • 15g/½oz Coriander fresh, leaves

Method

30m1h1h 30m
  1. To begin preparing the Almond Chicken Curry, combine the curry leaves, lime leaves, turmeric, cumin, garam masala, star anise, cinnamon, cardamom, fenugreek, dried chilli flakes, amchur, ginger, garlic, and almonds in a pan with a lid. Dry-fry over medium heat for 1-2 minutes. Add in the ghee or coconut oil, continuing to fry for another 1-2 minutes. Add the bite-sized chicken pieces, stirring to ensure they're coated in the spice mix, and then fry for another 2 minutes.
  2. Add the boiling water, tomato purée, and ripe tomatoes to the mixture. Season with sea salt and freshly ground black pepper as needed. Cover the pan and allow it to simmer for approximately 20 minutes, until the chicken is fully cooked and the tomatoes have broken down into a thick sauce.
  3. While the curry simmers, prepare the Roasted Masala Chickpeas with Green Bean Sambol by preheating your oven to 200C/180C Fan/Gas 6. Toss the chickpeas, cashews, parsley stalks, and green beans in coconut oil and spices in a roasting tray. Save the chopped parsley for later. Season the chickpeas with salt and freshly ground black pepper as desired, and roast them in the oven for about 10-15 minutes or until the beans are tender and the chickpeas are golden-brown.
  4. Remove the roasted chickpeas from the oven and mix them with the chopped parsley, tomatoes, coconut, lime zest and juice, and sliced shallot. Keep this mixture warm until it's ready to serve.
  5. To finish the Almond Chicken Curry, mix in the spinach towards the end of the cooking time, just long enough for it to wilt. Garnish the Curry with coriander leaves and flaked almonds.
  6. Enjoy your Almond Chicken Curry alongside the Roasted Masala Chickpeas for a satisfying, flavorful meal.

Notes

The Almond Chicken Curry can be stored in an airtight container in the refrigerator for up to 3 days, while the Roasted Masala Chickpeas can remain fresh for up to 5 days when stored in a similar manner. Reheat before serving.