Almond Chicken Curry

This delicious chicken curry is a perfect winter warmer and also incredibly healthy! We always enjoy making it, and enjoy eating it even more.

What you need

Sally-Ann Creed® Extra Virgin Olive oil (enough to cook the onions & the chicken)
3 medium onions, finely chopped
1 can / 400ml of Coconut Cream
6 chicken breasts
3tsp Sally-Ann Creed® Cumin or to taste
2 tsp Sally-Ann Creed® Ground Coriander or to taste
2 tsp Sally-Ann Creed® Garam Marsala or to taste
2tsp Sally-Ann Creed® Turmeric
3tsp Sally-Ann Creed® Chili Powder or to taste
Sally-Ann Creed® Salt & Pepper to taste
½ Cup Sally-Ann Creed® Almond flour
Sally-Ann Creed® Almonds, roughly chopped to serve
Fresh coriander to serve, chopped

Let's cook

On medium heat cook your onions in some olive oil until they are golden in colour.
Combine the almond flour with the coconut cream and then stir in the cooked onions.
Chop the chicken breast into cubes
Add all the spices to the frying pan and cook slightly in the remaining oil to combine the flavours, then add in the chicken
Add some olive oil and cook the chicken – be careful not to overcook
Add the coconut cream mixture to the chicken in the pan and stir gently
Add more spices if you would like
Once the curry has begun to simmer, remove from the heat.
Prepare your vegetables of choice
Heat through your curry before serving
Serve with fresh coriander, chopped up almonds & your choice of samabals
(Sambal: a condiment made typically of peppers, pickles, grated coconut, salt fish, or fish roe and eaten especially with curry and rice in and around Indonesia and Malaya.)

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Products used in recipe

Turmeric Powder

R32,00 – R129,00

Type

Size

Clear

Cumin Powder

R33,00 – R64,00

Flavour

Type

Clear

Coriander Powder

R38,00 – R58,00

Almonds 250g RAW

R104,00

In stock

Extra Virgin Olive Oil 500ml

R146,00

In stock

Almond Flour 500g

R228,00

In stock