Chicken & Almond Milk Curry

lightened-up version of chicken curry
Lightened-up version of chicken curry
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For curry paste:
1 Onion chopped
2 cloves Garlic
1 ½-inch piece Fresh ginger peeled and sliced
½ tsp Turmeric ground
1 tsp Cumin ground
1 tsp Ground cardamom
1 tsp Fennel seeds
1 tsp Garam masala
1 tsp Flaky sea salt
For chicken curry:
2 tsp Olive oil extra-virgin, divided
1 ½ lbs (800 g) Chicken thighs fillets, trimmed and cut into 1 ½-inch pieces
1 ¼ cups (350 g) Tomato passata
2 cups (500 ml) Almond milk unsweetened
3 sticks Cinnamon
1 Red chili long, halved
½ cup (80 g) Almonds chopped, toasted
To serve:
Cauliflower rice
Cucumber raita
Cilantro baby

Nutritional information

  • For curry paste:

  • For chicken curry:

  • To serve:

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:

Ingridiens for Chicken & Almond Milk Curry

Steps to make Chicken & Almond Milk Curry


Make curry paste


In a small food processor, place 1 chopped onion, 2 cloves garlic, 1 ½-inch piece sliced ginger, ½ teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon ground cardamom, 1 teaspoon fennel seeds, 1 teaspoon garam masala, and 1 teaspoon salt and process until smooth.


Cook chicken


In a large heavy-based saucepan or Dutch oven over high heat, heat 1 teaspoon extra-virgin olive oil and add the chicken pieces. Cook, in batches, for 3 minutes per side or until lightly golden. Remove and set aside on a plate.


Cook curry paste


Heat the remaining 1 teaspoon olive oil in the saucepan and add the curry paste. Cook, stirring occasionally, for 2–3 minutes or until fragrant.


Add in tomato passata, almond milk, cinnamon and chili


Add in 1 ¼ cups tomato passata, 2 cups almond milk, 3 sticks cinnamon, and 1 halved red chili.


Return chicken


Return the chicken to the saucepan and stir to coat. Reduce heat to medium and cook, stirring occasionally, for 25–30 minutes, or until the curry is slightly thickened and the chicken is cooked through.


Top with almonds

Sprinkle ½ cup chopped toasted almonds on top.



Serve the chicken curry with cauliflower rice, cucumber raita and a sprinkle of cilantro.

Give this Chicken & Almond Milk Curry recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Amazing recipe! Thanks for the sharing!

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