Submitted by: Marieanne Syre
Prep Time: 10 Minutes
Cook Time: 0 Seconds
Servings: 5
A mild Indian curry, with a creamy sauce made with ground almonds and coconut milk, best served with brown basmati rice. Could be made with chicken breast or thigh. Adapted from a BBC GoodFood recipe.
20 oz. chicken breast
4 tbsp. Greek yogurt
2 tsp. ground cumin
4 tsp. ground coriander
8 cardamom, seed, organic
2 tsp. turmeric
1 tsp. coconut oil
1 onion
1 pce. fresh ginger
2 clove garlic
1 green chili pepper
200 ml chicken stock
1 1/2 oz. almonds
2 tsp. garam masala spice blend
1 canned coconut milk
Put the chicken, yoghurt and spices in a bowl, mix and marinate for at least 1-2 hours. Heat coconut oil in a pan, then cook the onions for about 10 minutes until really softened and golden. Add the ginger, chilli and garlic and cook for another few minutes until fragrant. Tip in the chicken and marinade, then cook, stirring until the chicken starts to colour. Add the stock, cover then simmer for 30 minutes. Stir 4-5 tbsp of the cooking liquid into the ground almonds then add everything back to the pan. Add the garam masala and coconut milk and simmer for 5 minutes. Serve with brown basmati rice and/or broccoli.
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