WORLD CUISINE: INDIA
Creamy almond chicken curry
‘A fabulous creamy, nutty dish that is great for family and friends. I like to use small chickens as I find them more succulent. Keep the bones in for that delicious flavour – if you don’t like the bones you can just cook thigh fillets; the dish will still work. I like to top this dish with lightly fried and halved almonds, or fried brown, crisp onions’
Marinate the chicken in the yoghurt, ginger and garlic with 1 tsp salt for at least 20 minutes but longer if possible – overnight in the fridge is best. Heat 4 tbsp of the ghee or vegetable oil in a non-
stick saucepan. Add the bay leaves and onion and gently fry until translucent and really soft. Add the chicken and cook over a highish heat, stirring and turning the chicken in the yoghurt constantly, until it comes to a boil. Continue to cook and stir for 5 more minutes. Now cook, stirring often but not constantly, until the yoghurt has reduced considerably and you can see the fat being released at the base of the pan. It should take another 10 minutes or so. Taste – it should be well-balanced and the garlic should be cooked. Pour in enough water to cover the chicken by
half, bring to the boil, cover and simmer over a gentle flame for 10-20 minutes, or until the chicken is ready. The time it takes will depend on the size of the chicken joints and how long it took to reduce the yoghurt. Give the pan an occasional stir and make sure it does not run dry. Check the chicken is done by cutting into a thick piece; there should be no trace of pink. Meanwhile, heat the remaining 1 tbsp ghee or oil
in a small saucepan. Add the blanched almonds and fry over a medium-low heat until lightly toasted and golden. Drain on kitchen paper, split them in half and set aside. Stir the remaining ingredients into the chicken
then add enough water to get a sauce the consistency of double cream. Taste – this is the time to balance the flavours by adding a little more cumin, black pepper or garam masala. Sprinkle over the almonds and coriander and serve.
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SERVES 4-5 INGREDIENTS
600g/1lb 5oz small skinless chicken joints
200g/7oz plain, full-fat yoghurt 25g/1oz fresh root ginger, peeled weight, grated into a paste 5 fat cloves garlic, grated into a paste
Salt, to taste
5 tbsp ghee or vegetable oil 2 bay leaves
1 onion, peeled and finely chopped
25g/1oz blanched almonds 2-4 green chillies, whole but pierced, or to taste
5 rounded tbsp ground almonds ½ tsp ground, sifted green cardamom seeds
1 tsp ground cumin, or to taste 1 tsp garam masala, or to taste ¾ tsp finely ground black pepper, or to taste
75-100ml/3-4fl oz single cream Handful of chopped fresh coriander
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