Ingredients

The following ingredients have 4 Servings
  • 400 g diced chicken breast (( 3 chicken breasts))
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp ginger puree
  • 400 ml tinned coconut milk
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tbsp ground almonds
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp vegetable oil
  • 1/2 cup chicken stock (broth)
  • parsley or coriander (cilantro) to garnish
  • 1/4 cup blanched almonds to garnish (optional)
  • 2 bay leaves

Instruction

  • Peel and chop the garlic and onion.
  • In a large pan, heat up the oil, then add the onion and fry for about 3-4 minutes until transluscent.
  • Add the ginger paste and garlic, and stir for about 30 seconds.
  • Add the chicken and stir well, then let it cook until no longer pink.
  • Add the coconut milk, chicken stock, ground almonds, bay leaves and spices, and let it cook with the lid on for about 20 minutes, or until the chicken is cooked through and the sauce is reduced.
  • If you use blanched almonds, heat up a pan, and toss the almonds for 30 seconds or so until they become golden, and garnish the curry with them and with fresh parsley.