| Chicken, Freezable Meals, Make-ahead Meals
My family and I love this delicious, easy to prepare Indian healthy chicken curry recipe. This curry is almond based and free of tomatoes, which is a nice change from the common tomato heavy curries. It is very aromatic, mild and so delicious – I’d encourage you to try it for the whole family (the cinnamon flavour often really appeals to kids).
After spending almost a year in India (about 11 years ago), I came to adore the aromatic flavours of Indian cuisine. This is a very traditional curry, something you would definitely find in a market in India (ok, of course, I’ve added a few extra nutritious bits)! Before I went to India, I was frightened by the prospect of Indian cuisine for breakfast, lunch and dinner. But now, I just can’t get enough. Leftover chicken curry for breakfast is delicious.
Health benefits
Well, the chicken forms a complete protein and the almonds contribute mood elevating fats and proteins. The ginger, garlic, and spices offer immune-boosting, antioxidant plant nutrients. The coriander is of course very detoxifying and nourishing.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Chicken and Almond Curry
Prep 15 minutes minutes
Cook 30 minutes minutes
Total 45 minutes minutes
Serves: 4
This deliciousChicken and Almond Curry is a change from the usual tomato or gravy heavy curries about. It is such a tasty meal, I hope you enjoy it.
Ingredients
- 500 g boneless and skinless chicken thighs -diced
- 4 clove/s garlic -peeled and finely chopped
- 2 tsp ginger root -peeled and finely grated, a lemon zester works well
- 1 red chilli/s (small) finely chopped to taste (or serve as a side at the table)
- ½ lemon/s -juice
- 50 g flaked or slivered almonds (½ cup) toasted
- 2 onion/s -peeled and sliced
- 1 cinnamon quill
- 4 cardamom pods -crush slightly with the top of a knife handle
- 3 clove/s
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 50 g almond meal
- 20 g currants or sultanas -optional
- 300 g full-fat natural yoghurt
- Sea salt and freshly ground black pepper - to taste
- 75 g peas (½ cup) fresh or frozen
- ½ bunch/s fresh coriander leaves -to serve
Serve
- Rice, quinoa or cauliflower rice (to serve)
- Steamed vegetables (to serve)
Method
In a large bowl mix the chicken, ginger, garlic, optional chill and lemon juice. Marinade for an hour or so (not essential, but best).
In a large fry pan, toast the slivered or flaked almonds over a low heat and set aside.
Now heat a tablespoon or so of coconut oil or ghee over a low to medium heat and cook the onion until it starts to soften.
Add the cinnamon stick, cardamom pods, and cloves and cook for a few minutes until you can smell them. Then add cumin, coriander, turmeric powders and almond meal.
Mix together, add the chicken to the pan and stir gently until the chicken starts to turn opaque (only a few minutes).
Next add the yoghurt and currants or sultanas, season with salt and pepper and mix well.
Cover and simmer slowly for 20-30 minutes stirring occasionally, making sure it doesn't stick to the bottom of the pan.
Just before serving stir in the peas and top with coriander and the toasted almonds.
Serve
I like to serve this with brown or basmati rice (or quinoa), and a green salad or simply some steamed vegetables, dressed with lime juice and olive oil. If I'm feeling lazy I'll just add some broccoli, cauliflower and or carrots to the curry just before it's served to lightly cook in the sauce….a complete meal is served.
Make-ahead
Re-heat in a pot over a low heat until just hot.
Store
Store in an airtight container in the fridge.
Can also be frozen (I think the flavour improves with freezing so consider doubling the recipe and freezing it for another dinner next week).
Thermomix
I personally find more depth of flavour from stove top cooking with curries and just use my TMX to chop. But if you wan to cook the entire dish in the TMX, here's how...
Chop the ginger, garlic and chilli 5 seconds, speed 7. In a large bowl mix the chicken, ginger, garlic, optional chill and lemon juice. Marinade for an hour or so (not essential, but best).
Toast the almonds.
Chop the onion, 5 seconds, speed 4 (scrape the sides). Add the ghee or oil and cook 100, 4 minutes, speed 1.
Add the spices and cook another 3 mins, 100, speed 1.
Add the chicken, almond meal, currants/sultanas, yoghurt, salt and pepper (mix to combine with a spatula) and cook 30 mins, 100, reverse speed 1 with the basket over the lid so it doesn't spit.
Add the peas for the last few minutes of cooking.
Serve as above.
Variations
Dairy-free
Use coconut oil to sauté the onion and coconut cream instead of yoghurt.
Vegetarian
Replace the chicken with chickpeas or 500g of firm tofu, diced (or a mix).
Vegan
Use the dairy free and vegetarian substitutions.
Nut-free
Replace the almond meal with ground sunflower seeds.
Garlic-free
Simply omit the garlic and increase the ginger to a 5cm piece.
Grain-free
Serve with a baked sweet potato or cauliflower rice.
How has this curry been received in your household? Let me know, post a comment below.
Course: Main Course
Cuisine: Indian
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Reader Interactions
86 Comments
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Nat says
Yum. I’ll make this this week
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Georgia Harding says
You’ll love it. Really tasty. G x
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Tanya Robertson says
This sounds great and the recipe is printing as I type! I made the choc chip cookies yesterday….sooo yum! I did stop at one, my husband on the other hand stopped at 4!
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Georgia Harding says
It is really flavoursome. I’m glad you liked the chocolate chip cookies and you’re way more disciplined that I stopping at one. G x
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Kylie says
Hi, will put this on the menu next week 🙂 Do you happen to have a thermomix version of the recipe. Will let you know what the harshest critics think (Mr 2 & 4). Ta Kylie x
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Georgia Harding says
I personally like to cook this in the pan – just my preference. In the thermo I’d make the almond meal, then chop the ginger and garlic (5 secs speed 7) in the TM to marinade the chicken. Then I’d roast the spices for a few minutes, 90, speed 1 until you can smell them. Add all of the other ingredients, mix together with the spatula and simmer 30 minutes, reverse, speed 1, temp 100. This should work. Hope your critics enjoy. You can always make it creamier by adding more yogurt (even once it’s served). G x
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Rita says
This is delicious! Just made it tonight and both of my fussy eaters enjoyed it. Will definitely become a regular meal in our household. Love reading your blog Georgia and thanks for a great recipe.
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Georgia Harding says
So glad you enjoyed it Rita and that it won your kids over too. Really appreciate your feedback and encouragement. G x
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Tessa Davies says
Making this for the second time in 2 weeks. Love it!
Would love to see if you can come up with some kind of healthy beef satay type of curry???
My cooking creativity=0% so I rely on your recipes 🙂Reply
Georgia Harding says
My family loves this too. Having spent 8 months in India I have lots more curries to share. I will prioritise a satay since you’ve asked. Thanks for your comment, G x
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eileen says
Thanks Georgia. This recipe is delicious as are your others. I came across your blog through our local whole food store in Brunswick, Vic. I have only recently become more aware of what I eat and where it comes from and resources such as yours are so valuable along the journey…and I feel so much better! Thanks.
Georgia Harding says
Oh, pleased you’ve found me. Happy to help in any way I can, G x
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Kate says
So good! I’ve adapted it a little to make in my slow cooker and with a whole, quartered chicken, and both the husband and the one-year-old love it! Thanks!
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Georgia Harding says
Yum, love slow cooked anything! Great adaptation, love it and thanks for sharing, G x
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Emma says
Absolutely delicious!!!
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Georgia Harding says
Thanks for the feedback Emma, love this too! G x
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Monique says
I made this last night – very nice! Just wondering though if you stir the slivered almonds in at the very end?
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Georgia Harding says
Hi Monique, I usually just use to garnish at the end, but have just realised that’s not in the method!! Sorry will update it now, G x
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julie says
I have now made this twice in the last 2 weeks, love it and so do my hubby and boys. I just throw chopped veg into the sauce at the end to steam it and served it with brown rice one time and coconut jasmine rice tonight, this is a great dish, Thanks Georgia
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Georgia Harding says
Glad you enjoy it Julie, I often do the same with veges, makes it a quick, complete meal. G x
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Rita says
Made this last night, Georgia, substituting diced turkey breast for chicken ( husband doesn’t like chicken) . Served with brown and black rice. Added vegetables to curry towards the end of the cooking time. Yet again – delicious!!!
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Georgia Harding says
Fabulous, glad you enjoyed it Rita. Thanks for sharing your substitution G x
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Lindsey says
This was a hit this evening and didn’t take as long to make as I expected. I normally steer clear of recipes with this many ingredients but I’m glad I made the exception, the whole family loved it and there is leftovers for hubby’s lunch!!
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Georgia Harding says
Yep, most of the ingredients are spices so it does make it look a little complicated. Glad you all liked it Lindsey, G x
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Bernie says
Have cooked the Dahl and fish cakes this week and made meals up for the freezer with both , the Dahl is sensational, fish cakes yummy can’t wait to try this chicken curry
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Georgia Harding says
I think you will love this Bernie – like my dhal, it’s a traditional, aromatic Indian curry. Enjoy, G x
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Paquita says
My family loved this thanks. Love variations on a curry and especially when they’re healthy and delicious.
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Georgia Harding says
Glad you and your family enjoyed it Paquita G x
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Courtney says
Just made it for my man with man-flu. Knockout dish, food as medicine. Thanks Georgia!
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Georgia Harding says
Glad you liked it Courtney and hope the man-flu has abated! Thanks for the feedback G x
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Jill says
Hi Georgia, could I make this the night before and reheat next day?. Thanks x
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Georgia Harding says
Yes definitely – it will just get better. G x
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Glynnis says
Delicious and easy to make. Wasn’t sure my teens would be happy about the flaked almond but they loved it 🙂
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Georgia Harding says
That’s awesome Glynnis, so pleased your family enjoyed it G x
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Julie says
Hi made this last night and was a huge hit with my husband, had leftovers for lunch today and had so many jealous work mates as they loved the smell. They were eating hot pies
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Brooke Peterson says
This was a big hit in our house. Even Captain Fussypants ate it up with no complaints. Thank you for giving me another meal option in our house
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Georgia Harding says
Yay – makes my day to win over fusspots. You’re very welcome Brooke G x
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Naz says
Absolutely delicious!! I had to try not to lick the bowl! Now I have to go back into the kitchen and practice some self control- I’d like to eat the rest! Thanks!!!
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Georgia Harding says
Ha ha – I adore this meal as well, thrilled you enjoyed it Naz G x
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Kylie says
Made this curry tonight but not planning to eat for 2 nights. Is it ok to leave the cinnamon sticks and whole cloves in or best to remove. Smells and tastes great so far.
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Georgia Harding says
Sorry Kylie for the delay coming back to you – either way is fine, though if you leave them in the flavour will intensify more than if you take them out. Enjoy, we had it for dinner tonight too Gx
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Sam says
Hi this sounds amazing. Can I get anywhere tips on how to adapt this to be a slow cooker recipe? I have a 15 month old who eats dinner at 5pm. So pretty much all meals are in the slow cooker these days!
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Georgia Harding says
Yes, I understand. I’d just follow the directions (time/temp) of a chicken curry/ casserole/ dish for your particular cookers (trying to match a similar amount of liquid). I’ve had two slow cookers in my lifetime and they both cooked very differently so can’t really say specifically for your brand. You can also add a bit of water or coconut milk to this if you do need to increase the amount of liquid, G x
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knaxgurke says
Hi Georgia,
I really like your recipes, but unfortunately I’m finding it a bit tedious to save/print them for my collection. Have you ever considered adding a “print recipe” option or something like that? (Obviously the browser-inherent option prints lots of stuff I don’t need, too.) I’m sure I’ve seen options where you can just add a link and people can then decide what to print how (e.g. remove your story about India if they just want the recipe) etc, so you wouldn’t even necessarily have to add PDFs or something. It would be greatly appreciated!
Thanks! =)Reply
Georgia Harding says
I’m finally in a position to have my website rebuilt so will ask the designer the cost to install a print function – on the list! G x
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Jane says
Delicious and my kids love it!Reply
Georgia Harding says
Yay – happy kids are always a good thing. Thanks for your feedback Jane G x
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Bec says
The best! Has been on high rotation for years and I can make it with my eyes closed. My kids are always excited when they know this is for dinner. Georgia you are a celebrity in this house. Love your work xxReply
Georgia Harding says
Ha Ha Bec – a very ordinary celebrity! Glad you and your family love it too and thanks for your comment (and rating) G x
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Kirsten Lockyer says
Hi Georgia,
I’ve made this curry so many times and the entire family love it, which I will tell you has never happened before!
Thank you!
Also – Thanks for thermomix version of recipes.
KirstenReply
Georgia Harding says
Yay – that’s just awesome Kirsten. Thanks so much for commenting and rating it – my family loves this recipe too G x
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Susan says
This was really good. I used 3 x the amount of chicken for the sauce ingredients. I doubled the marinade, but left the sauce as per the recipe.Reply
Georgia Harding says
Perfect, glad you enjoyed it Susan. Thanks for the contribution of tripling the batch (and your comment / rating). Much appreciated G x
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Karen says
I am yet to make as I have just seen it shared, but wondered about freezing as I like to double recipes like these to have a freezer meal for following weeks for an easy dinner on busy nights. Thank you – i look forwarx to trying soon.
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Georgia Harding says
Yes – I double and freeze it often. I hope you enjoy it Karen, G x
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Karen says
Thank you – I have popped it in for Wednesday night’s dinner.
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TLee says
This was fantastic. A real hit with everyone in the family. We are living in the US at the moment and I could only get strained greek yoghurt with made the mixture a bit too dry so I added about 1/2 cup of coconut milk before simmering. It was delicious. I will try when I return back to Australia with natural yoghurt.Reply
Georgia Harding says
Fabulous – thanks for your feedback, it’s always great to hear what’s working in other countries. G x
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kjp says
one of the yummiest mild curries going around! Very popular in our house, even the fussy kids love it.Reply
Georgia Harding says
Yay – love winning over fussy ones. Thanks for your feedback and for rating the recipe too G x
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Leanne says
Delicious! Even my elderly mother who doesn’t like curries enjoyed it. Even said she wants that again! Thank you so much!Reply
Georgia Harding says
Fabulous Leanne, so pleased you both enjoyed it. I did design this recipe to win over curry hesitant kids but I’ll take winning over your mum as well! I appreciate you taking the time to comment and the 5 star rating too G x
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Jodie Callaghan says
It was a hit with my family last night and a perfect night for it too – cold! Next time Ill be doubling the recipe so that I have enough to freeze. I subbed coconut cream for the yoghurt as we have dairy intolerances and the only issue was that there wasnt really enough excess moisture to allow it to all come together, the mixture was a bit gluggier and the pan was drying out so I think maybe next time Ill just add a bit more or a tiny bit of water. Thanks! Im trying the Kale Pesto tonight – Im really not sure how I will go getting it over the line with miss 4 and mr 6 – but Im hopeful!Reply
Georgia Harding says
Glad you all enjoyed it Jodie – yes a bit more liquid or simmering lower will slow the reduction down. Hope the Kale pesto was as well received G x
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Rosie says
A family favourite served over cauli rice… thanks again!Reply
Georgia Harding says
Thanks Rosie for your feedback and for rating the recipe. Thrilled it’s a fave G x
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Aneta says
Very tasty! I had to make few changes- no onion or garlic so used fennel and more ginger instead. I also used chicken breast and roasted pepitas cause didn’t have any almond flakes:) still turned out really good?
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Georgia Harding says
Great adjustments Aneta, thanks for sharing them and glad you enjoyed it Gx
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Anja says
Thank you for such an incredible recipe Georgia! I made this as our New Year’s Eve dinner which was an absolute hit. We loved every delicious morsel! Thank you for your creativity & for sharing such wonderful recipes to liven up meal times!Reply
Georgia Harding says
So glad you enjoyed it Anja. I love this curry, so simple but so delicious. Thanks for the feedback and the 5 stars!!! G x
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Frances says
Hi, this looks great and I’m planning to try it tonight.
We have some leftover cream – I imagine it would work well in the sauce if I subbed it for some of the yoghurt?
Also do you think vegetable/peanut/olive oil would work instead of coconut oil/ ghee?
Thanks,
FrancesReply
Georgia Harding says
Yes to all of the above -both the cream and oil substitution would be just fine, enjoy G x
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Emily Vandenberg says
Had the chicken and almond currt tonight. Hubby loved it, Mr 5 loved it after being told it would make him grow big and strong like the hulk plus some WN snickers bar for dessert. Mr 5 doesn’t like food touching?♀️?♀️. Miss 2 liked it, she also got to have dessert which we never have and that was WN coconut rough. I also loved it.
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Georgia Harding says
So glad most of you enjoyed it Emily. Had to laugh at mr 5 not liking his food touching. I was a bit like that as a child, quite particular, so there’s hop for him ? G x
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Shar says
I have cooked many curries, but this is a lovely change to coconut milk based with lots of flavour. This is a delicious creamy curry which my family loved. 5 out of 5.
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Georgia Harding says
Thanks Shar, glad you loved it and appreciate the 5 out of 5, G x
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Alison says
My family is vegetarian with one dairy free also, so I appreciate the alternative suggestions. We don’t eat tofu and get a bit tired of chickpeas curries. What else could we use instead?
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Georgia Harding says
It’s tough, but any legume would be fine (agree that chickpeas are the obvious choice for curry) but you could sub butter beans, canellini too. Tempeh/ fermented soy beans (if you eat that) is another option. I also find mushrooms a good meaty alternative. I’d pan fry them first (so they don’t release juices into the curry) and then add to the sauce. Hope that helps G x
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Susan says
At first I was a bit concerned that the yoghurt base would be overpowering but it mellowed to a beautiful, mild sauce. I took your easy option and threw some frozen green beans in during the final 10 minutes. So good. Thank you for creating a flavoursome curry out of a short list of pantry staples. I think this would also work well with leftover roast veges.Reply
Georgia Harding says
Ah so glad you loved it too Susan G x
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Janet Haworth says
I cannot resist this flavoursome meal. It is delicious. Thank you so much!Reply
Georgia Harding says
So glad you love it Janet G x
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Tanya Sholl says
I lIked this light and mild curry for a family meal, a gentle curry intro/warm up for kids 🙂
I must have been a bit light handed with the salt, as mine needed a dash of fish sauce at the table to take it to delicious 🙂
Predictably my family asked “is this from that lady again?”?
You’re winning streak still unbroken! Thanks Georgia.Reply
Georgia Harding says
I’m so glad everyone loved it Tanya G x
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Addi says
Hi GeorgiaI love your recipes and use the lunchbox ebook all the time. I was hoping you might have a thermomix version of this recipe like you do on some of your other recipes? Thanks
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Georgia Harding says
No worries Addi, done. I personally never cook curries (apart from my dhal) in the TMX as I don’t find the depth of flavour is as good as stove top cooking, plus the meat can get a bit broken up. I do use it to chop though ☺️
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