Almond Chicken Curry - take 2

This is a simple dish loaded with flavor.  You can adjust the heat depending on the type of curry powder you use (or in my case have available – not spoiled for choice here on the Island). 

Serves 4

Ingredients

1 onion, roughly chopped

4 oz  (100 g) ground almonds

1 tablespoon garam masala

2 tablespoons curry powder

2 garlic cloves, crushed

1 tablespoon lemon juice (juice from ½ lemon)

¼ teaspoon ground turmeric

2 teaspoons salt

1-tablespoon sour cream

2 tablespoons tomato paste

2-tablespoon canola oil

3 tablespoons fresh coriander, chopped

2oz (50 g) dried apricots, chopped

4 boneless skinless chicken breasts

1-cup (8oz) chicken stock

Puree onion, cashew nuts, garlic, garam masala, curry powder, garlic, lemon juice, turmeric, salt, sour cream and tomato puree in the bowl of a food processor.  Pulse until a fairly smooth paste develops.  Heat oil in a large non-stick frying pan.  When hot, add paste and fry for 2 minutes over a medium heat, stirring often to prevent burning.  Add 1half of the chopped fresh coriander, apricots and chicken.  Cook over high heat for 1 minute.  Pour in chicken stock, lower heat, cover and simmer until chicken it tender and cooked through, about 15 minutes.  Stir in remainder of fresh coriander and serve with rice.

Recipe adapted from 200 Curries – www.octopusbooks.co.uk

Comments

[Leslie Richardson]

Sally Keer Dineen is a "Food Genius" I love this website and I LOVE knowing someone with her amazing talent. I cannot wait to make these recipes! The photographs posted with the food are over the top, so detailed, thank you!!!