Jan 24, 2010

Almond Chicken Curry

Almond Chicken Curry

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 4


600 g chicken pieces
2 tablespoon cooking oil ( 1 tablespoon for brown onion )
2 tablespoon ginger - garlic paste
3/4 teaspoon salt to taste ( or to taste )
1/2 cup water (50 ml)
1 spring curry leaves
1 teaspoon chopped coriander leaves ( for garnishing )

1, For Brown Onion Paste:

3 onions , finely sliced

Heat 1 tablespoon oil in a frying pan. Add sliced onions and fry till brown on a medium heat. Make a smooth paste in a mixer. Keep aside.

2, For Spice Paste:

3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
2 tablespoon water

Dilute spice powders with water.

3, Almond - Coconut Paste:

6 almonds ( soak almonds in 1/4 cup water for 1 hour and remove the skin )
1/4 cup grated coconut
2 tablespoon water

Make a smooth paste of almonds and grated coconut in a mixer. Add water while grinding.


Wash and clean chicken pieces, Drain out water.

Heat 1 tablespoon oil a kadai / deep pan. Add brown onion paste. Saute on a low heat for 5 minutes. Add ginger - garlic paste and fry for 3 minutes. Add diluted spice paste and curry leaves. Saute on a low heat for 5 minutes ( till the raw smell goes ).

Add chicken pieces and 3/4 teaspoon salt ( or to taste ). Mix well. Add 1/2 cup water. Cover with a lid and cook on a medium heat for 10 minutes.

Add almond - coconut paste. Mix well. Cover with a lid and cook on a low heat for 15 minutes ( or till the chicken pieces are soft ). Sprinkle chopped coriander leaves. Serve with Rotis / Chapati / Parathas / Rice / Pulao.

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