Chicken and Almond Curry

Step 1

In a large bowl mix the chicken, ginger, garlic, optional chill and lemon juice. Marinade for an hour or so (not essential, but best).

Step 2

In a large fry pan, toast the slivered or flaked almonds over a low heat and set aside.

Step 3

Now heat a tablespoon or so of coconut oil or ghee over a low to medium heat and cook the onion until it starts to soften.

Step 4

Add the cinnamon stick, cardamom pods, and cloves and cook for a few minutes until you can smell them. Then add cumin, coriander, turmeric powders and almond meal.

Step 5

Mix together, add the chicken to the pan and stir gently until the chicken starts to turn opaque (only a few minutes). Season with sea salt and pepper to taste.

Step 6

Next add the yoghurt and currants or sultanas, season with salt and pepper and mix well.

Step 7

Cover and simmer slowly for 20-30 minutes stirring occasionally, making sure it doesn't stick to the bottom of the pan.

Step 8

Just before serving stir in the peas and top with coriander and the toasted almonds.

Step 9

I like to serve this with brown or basmati rice (or  quinoa), and a green salad or simply some steamed vegetables, dressed with lime juice and olive oil. If I'm feeling lazy I'll just add some broccoli, cauliflower and or carrots to the curry just before it's served to lightly cook in the sauce….a complete meal is served.

Step 10

Re-heat in a pot over a low heat until just hot.

Step 11

Store in an airtight container in the fridge.

Step 12

Can also be frozen (I think the flavour improves with freezing so consider doubling the recipe and freezing it for another dinner next week).

Step 13

I personally find more depth of flavour from stove top cooking with curries and just use my TMX to chop. But if you wan to cook the entire dish in the TMX, here's how...

Step 14

Chop the ginger, garlic and chilli 5 seconds, speed In a large bowl mix the chicken, ginger, garlic, optional chill and lemon juice. Marinade for an hour or so (not essential, but best).

Step 15

Toast the almonds.

Step 16

Chop the onion, 5 seconds, speed 4 (scrape the sides). Add the ghee or oil and cook 100, 4 minutes, speed 1.

Step 17

Add the spices and cook another 3 mins, 100, speed 1.

Step 18

Add the chicken, almond meal, currants/sultanas, yoghurt, salt and pepper (mix to combine with a spatula) and cook 30 mins, 100, reverse speed 1 with the basket over the lid so it doesn't spit.

Step 19

Add the peas for the last few minutes of cooking.

Step 20

Serve as above.