This is a flavorful curry made with a easily available ingredients and it can be prepared easily for your weekday or weekend dinner.
This chicken curry is super delicious and does not require too many ingredients, you can easily make it with ingredients that are mostly available in your kitchen.
This is one of my favorite curries because it can be prepared easily, My family loves it too. I serve it with bread and some salad.
Cooked with whole spices and almond puree, the curry is full of flavor and aroma.
The fresh coriander leaves added make the curry colorful, and are quite healthy.
You can serve this curry with rice varieties, bread or Indian bread varieties.
CHICKEN CURRY IN ALMOND GRAVY AND WHOLE SPICES RECIPE
Easy and flavorful recipe made with a few ingredients that can be prepared easily for your weekday or weekend dinner.
PREPARATION TIME : 10 TO 15
COOKING TIME : 45 TO 50 MINUTES
CAN BE SERVED TO 4 PEOPLE
INGREDIENTS
- 1 kg chicken cut into medium pieces
- 2 to 3 tablespoons of vegetable oil
- ½ to 1 teaspoon of cumin seeds
- 4 dried whole red chilies
- A small piece of cinnamon stick (1 – 2 inch sized) broken into small pieces
- 2 whole cardamoms split open
- 4 cloves
- 10 whole pepper corns
- 2 medium onions finely chopped
- 1 inch ginger and 4 garlic cloves coarsely ground
- 1 teaspoon of coriander powder
- 1 teaspoon of red chili powder
- ½ teaspoon of turmeric powder
- 4 green chilies split
- 250 ml warm water (1 cup)
- Required amount of salt
- 2 tomatoes cut into medium pieces
- 10 almonds soaked in warm water for an hour, peeled and pureed with a little bit of water
- Handful of finely chopped fresh coriander leaves
METHOD
- Over a medium heat, in a thick bottomed vessel, heat some oil. Add cumin seeds and fry for 30 seconds, then add the dried whole red chilies.
- Immediately after adding the red chilies, add the whole spices (cinnamon stick, cloves, cardamoms and whole pepper corns) and fry them for another 30 to 40 seconds.
- Add the onion pieces and sauté until soft.
- Add the coarsely ground ginger and garlic, sauté until their raw smell is gone.
- Add the chicken pieces and sauté for 5 minutes.
- Add the split green chilies and sauté for a minute.
- Add the turmeric powder, red chili powder and the coriander powder and sauté for 2 minutes.
- Add the warm water and the required amount of salt and mix well. Cover and cook until the chicken is almost cooked.
- Add the tomato pieces and cook until the chicken is fully cooked.
- Add the almond puree and mix well. Cook on a low flame for another 5 minutes.
- Switch off the stove, garnish with the coriander leaves and serve.
NOTES
Depending on the spice level you can reduce the number of green chilies, or you can remove the seeds from the green chilies and add in the curry
I have added 1 cup of water in this curry, you can add a little bit more if required.
STEP BY STEP PICTURES
Over a medium heat, in a thick bottomed vessel, heat some oil. Add cumin seeds and fry for 30 seconds,
Then add the dried whole red chilies. Immediately after adding the red chilies, add the whole spices (cinnamon stick, cloves, cardamoms and whole pepper corns) and fry for another 30 to 40 seconds.
Add the onion pieces and sauté until soft.
Add the coarsely ground ginger garlic and sauté until the raw smell is gone.
Add the chicken pieces and sauté for 5 minutes.
Add the split green chilies and sauté for a minute.
Add the turmeric powder, red chili powder and the coriander powder and sauté for 2 minutes.
Add the warm water
and the required amount of salt and mix well.
Cover and cook until the chicken is almost cooked.
Add the tomato pieces and cook until the chicken is fully cooked.
Add the almond puree and mix well.
Cook on a low flame for another 5 minutes.
Switch off the stove, garnish with the coriander leaves and serve.
