Yogurt & Almond Chicken Curry
This aromatic and creamy chicken korma is a comforting and flavorful dish that is perfect for a cozy dinner at home. The tender chicken thighs are smothered in a rich sauce made with fragrant spices, ground almonds, and creamy yogurt. Baked to perfection, this korma is best enjoyed with fluffy basmati rice or warm naan bread.
— Constant Cookbook
Ingredients
- 2 green chillies , roughly chopped
- 100g ground almonds
- thumb-size piece ginger , grated
- 4 garlic cloves
- 200ml single cream
- 2 tbsp vegetable oil
- 1 onion , finely chopped
- 3 cloves
- 2 cardamom pods
- 1 cinnamon stick
- 4 tsp garam masala
- 12 skinless, boneless chicken thighs
- 100g full-fat natural yogurt
- 20g pack coriander , chopped
- naan bread or basmati rice, to serve
Instructions
- Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
- Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.
- Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 422 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 0.47 milligram of sodium
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