For curry paste:
- 1 Onionchopped
- 2 cloves Garlic
- 1 ½-inch piece Fresh gingerpeeled and sliced
- ½ tsp Turmericground
- 1 tsp Cuminground
- 1 tsp Ground cardamom
- 1 tsp Fennel seeds
- 1 tsp Garam masala
- 1 tsp Flaky sea salt
For chicken curry:
- 2 tsp Olive oilextra-virgin, divided
- 1 ½ lbs (800 g) Chicken thighsfillets, trimmed and cut into 1 ½-inch pieces
- 1 ÂĽ cups (350 g) Tomato passata
- 2 cups (500 ml) Almond milkunsweetened
- 3 sticks Cinnamon
- 1 Red chililong, halved
- ½ cup (80 g) Almondschopped, toasted
To serve:
- Cauliflower rice
- Cucumber raita
- Cilantrobaby
Chicken & Almond Milk Curry
We love coconut chicken curry, and this Chicken & Almond Milk Curry is my lightened-up version. The recipe is still rich and features traditional flavors of Indian cuisine but uses almond milk instead of coconut milk. It comes together quickly, and it’s fantastic served over cauliflower rice for a low-carb option and with a dollop of cucumber raita sauce.
Start with the curry paste. Combine the onion, garlic, ginger, and spices in a small food processor and pulse until smooth. Next, heat the olive oil in a large saucepan and cook the chicken in batches until golden, then remove and set aside. Then cook the curry paste until fragrant. Stir in the tomato passata, almond milk, cinnamon and chili. Return the chicken back and cook, stirring occasionally, until the curry is thickened and the chicken is cooked through. Finally, sprinkle the curry with chopped almonds and serve hot. Enjoy!
To make the Chicken & Almond Milk Curry, you will need the following ingredients:
Steps to make Chicken & Almond Milk Curry
1 | Make curry paste | 3 |
2 | Cook chicken | 10 |
3 | Cook curry paste | 2 |
4 | Add in tomato passata, almond milk, cinnamon and chili | 1 |
5 | Return chicken | 25 |
6 | Top with almonds | |
7 | Serve | |
Recipe Reviews
Amazing recipe! Thanks for the sharing!
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