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Chicken Curry with Ground Almonds, Brown Rice and Coriander
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Curry with almonds
This curry is unusual in that it has almonds in it.
This enhances the curry flavour and gives it a very pleasant, unusual taste. I used my Bamix to grate the almonds, however did not make it a very fine meal, but rather left a few chunks in it.
I was pleasantly surprised at the result of this addition along with the coriander, and I also added some potatoes.
Cooking Time: 65 minutes
Makes: 3-4 servings
Ingredients
1 small onion, chopped
400 g boneless chicken breast
tsp ginger
1-2 tblsp mild curry paste
70 ml chicken stock
About 250 ml coconut milk
70-100 g almond meal
2 tbsp chopped fresh coriander (optional)
1-2 Potatoes (optional), sliced thinly
Brown rice
Method
Preheat the oven to 180°
Heat the oil in a wok or casserole dish and cook the onion for a few minutes -then add the ginger for 4 - 5 minutes. I used ginger from a jar but fresh would probably be better.
Cooking onion and then ginger
If using, add thinly sliced potatoes.
Stir the curry paste or curry powder and cook over low heat for a minute, taking care that it does not burn.
Add the chicken slices, stirring to coat them in the onion mixture and then add the stock.
Adding chicken
Add the coconut milk, and bring to the boil. Season with salt and pepper.
All ingredients now added
Stir, and transfer to ovenproof dish.
Cover with a tight-fitting lid, and bake in the oven for 45- 60 minutes.
Cooked curry
When ready to serve, remove the dish from the oven and stir in the almond meal to thicken the sauce.
Add almond meal
Scatter coriander on top, if using.
Add coriander -optional
I served it with a tomato and parsley salad.
Ready to eat
#Dinner
#Lunch
#Chicken
#Curry
#almonds
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