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

  1. On medium heat cook your onions in some olive oil until they are golden in colour.
  2. Combine the almond flour with the coconut cream and then stir in the cooked onions.
  3. Chop the chicken breast into cubes
  4. Add all the spices to the frying pan and cook slightly in the remaining oil to combine the flavours, then add in the chicken
  5. Add some olive oil and cook the chicken – be careful not to overcook
  6. Add the coconut cream mixture to the chicken in the pan and stir gently
  7. Add more spices if you would like
  8. Once the curry has begun to simmer, remove from the heat.
  9. Prepare your vegetables of choice
  10. Heat through your curry before serving
  11. 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


Cumin Powder


Coriander Powder


Almonds 250g RAW


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Extra Virgin Olive Oil 500ml


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Almond Flour 500g


In stock