Corn Fed Chicken Curry, with Coconut, Almonds and Cashews
Corn Fed Chicken Curry, with Coconut, Almonds and Cashews
Spice up your meals with this delicious Indian-inspired chicken curry by Adrian Richardson from Good Chef Bad Chef.
  • Difficulty Level Moderate
  • Technique Simmer
  • Cooking Time 1 hour 30 minutes
  • Yield 2 to 4 servings
  • 1 whole chicken, cut into small pieces
  • 2 tablespoons oil
  • Salt and pepper
  • 1 onion, chopped
  • 1 large knob ginger
  • 10 cloves of garlic
  • 10 almonds and 10 cashew nuts, softened in 500 milliliters hot water for 10 minutes until soft
  • 5 cardamoms
  • 5 cloves
  • 2 cinnamon cloves
  • 1 teaspoon turmeric powder
  • 1 knob fresh turmeric, grated
  • 700 milliliters chicken stock
  • 1 cup coconut milk
  • ½ bunch coriander stems
  • Coriander for garnishing
  • Yoghurt to serve
  • Naan or rice to serve
  • Salt and chili powder to taste
  1. Season the chicken with salt and pepper and olive oil, and brown the chicken in a hot pan, starting skin side down.
  2. Blend the softened almonds and cashews with the warm water that they have been soaking in until pureed.
  3. In another hot pan, sweat the onions, add the turmeric, cinnamon quill, cloves, cardamoms.
  4. Add the browned chicken into the pan with the onions and spices. Add the almond and cashew mixture, some stock, coriander stems and coconut milk.
  5. Cook for 1 - 1.5 hour until chicken is tender.
  6. Garnish with chopped Coriander leaves and serve with yoghurt and naan bread or rice.

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