Chicken Tandoori Almond Curry

Deliciously Simple Homemade Curry.

You can enjoy this curry in a number of ways. Make a big batch and have simply with rice, in a wrap, or even create some Malay style curry puffs.

Ingredients

4 x raw chicken breasts
2 x large onions
1 x celery (optional)
1 x tin of chopped tomatoes
3 x large garlic cloves
100 ml almond milk
1 x tablespoon almond butter
1 x tablespoon cinnamon
1 x tablespoon chilli flakes or diced fresh chillies
1 x tablespoon coconut oil
2 x tablespoons tandoori masala spice mix (or any type of curry powder will do the trick)
1 x handful of coriander or tablespoon of dried coriander leaf

Basic Summary

Chop veg, chicken, chilli, and crush garlic
Measure out almond milk
Brown chicken in coconut oil
Add almond butter and spices
Add tomatoes, milk and garlic
Cook for at least 60 minutes at 150°C+

Prep.

TIP: Read through the full recipe before starting.

Finely dice your onions and celery if using it.

Peel and crush the garlic.

Cut your chicken breasts into very small pieces or strips.

Finely chop coriander if using fresh and not dried.

Measure out your almond milk.

Open your chopped tomatoes and have all other ingredients to hand, ready to add.

Make.

{Preheated oven to – 150°C}

Get your largest casserole dish on the hob at a medium to high heat.

When the pan is hot, add the coconut oil until it melts and covers the base.

Add your chicken and spread out in order to lightly brown.

After 4-5 minutes your chicken should be nice and brown all over. Now add 1 tablespoon of almond butter and stir in.

Straight away add your cinnamon, chilli and coriander, and mix well.

TIP: You could make a paste beforehand by blending the almond butter with the herbs and spices, and then just add this to the chicken.

Add the tadoori masala powder and mix in well.

TIP: The pan should be fairly dry, but not be sticking as there will be quite a bit of fat from the oil and butter. If getting too dry, add a small amount of the chopped tomatoes to loosen it up a little.
You want the spices and chicken to be frying in the fat (oil & butter) rather than boiling in any water so don’t add too much liquid when doing this. Another option is to turn the heat down slightly.

Once all the spices have been frying in the dish with the chicken for a few minutes, add your onions, garlic, and celery if using this. Mix in well.

TIP: Garlic can be added to any pre-made paste but be careful not to burn it. I prefer adding later for dishes like this so you don’t run that risk.

Now also add all or the rest of the chopped tomatoes, and the almond milk, and mix well.

Add the dish to the oven, with lid on, for at least 1 hour. I usually go for about 1 hour and 30 mins. Everything will cook within the hour it just depends on the consistency that you want, and when you are eating. Low and slow for a few hours is also an option.

TIP: Check the curry after 45 mins to 1 hour and if you want it dryer, feel free to take the lid off for the final 15-30 mins. If too dry already, add a splash of almond milk and mix in well before returning to the oven with the lid still on.

Alternative cooking methods:
If you want a quick win with minimal effort you can skip the part before the oven and do either of the following:

Add all ingredients to a slow cooker and mix well. Cook for 6-8 hours on high (High for slow cooker!)

Add all ingredients to a dish and mix well. Cook in the oven on 150°C for 1 hour and 30 mins.

Enjoy.

*Curry in picture below is served with lavash bread and mango yogurt dip.

Prep. Make. Enjoy.

deliciously simple