• Latest Posts

    Monday, October 19, 2015

    Almond chicken curry with curry leaf and toasted coconut basmati rice Recipe


      Almond chicken curry with curry leaf and toasted coconut basmati rice Recipe

        Ingredients

        3/4 cup (90g) almond meal
        1 cup (250ml) water
        1 tbs ghee
        2 brown onions, cut into wedges
        2 tsp finely grated fresh ginger
        2 tsp ground cumin
        1 tsp ground coriander
        1 tsp ground turmeric
        1/2 tsp ground cinnamon
        1/2 tsp ground cardamom
        8 (about 800g) chicken thigh fillets, halved
        2 tsp garam marsala
        1/2 cup (125ml) cream
        Toasted flaked almonds and coriander leaves, to serve


    Almond chicken curry with curry leaf and toasted coconut basmati rice Recipe
        Method

        Step 1

        Combine the almond meal and water in medium bowl. Set aside for 1 hour to soak.
        Step 2

        Heat the ghee in a large saucepan over medium heat. Add the onion and ginger, cook, stirring for 10 minutes or until onions are golden. Add the cumin, coriander, turmeric, cinnamon, cardamom; cook, stirring, for 1 minute or until aromatic. Add the chicken and almond meal mixture; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until chicken is cooked through and sauce thickens slightly.
        Step 3

        Add the cream and cook for a further 15 minutes or until sauce thickens. Remove from heat. Add the garam masala and stir to combine. Season with salt and pepper.
        Step 4

        Meanwhile, to make the curry leaf and coconut rice, heat a large saucepan over high heat. Add the coconut; cook, tossing, for 2-3 minutes or until toasted. Transfer to a bowl. Melt ghee in pan; add curry leaves and cook, stirring for 1 minute or until fragrant. Add the Sunrice basmati rice and half the coconut and stir to combine. Add the stock and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat. Set aside, covered, for 5 minutes to rest. Sprinkle with remaining coconut.
        Step 5

        Sprinkle chicken curry with flaked almonds and coriander. Serve immediately with curry leaves rice.

    As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes. Please Check our Disclaimer and Privacy Page. 

     This topic brought to you from taste.com
    • Blogger Comments
    • Facebook Comments

    0 comments:

    Post a Comment

    Item Reviewed: Almond chicken curry with curry leaf and toasted coconut basmati rice Recipe Rating: 5 Reviewed By: Mrs. Chef
    Scroll to Top