Almond chicken curry

Forgive the long list of spices (the dish is actually quite forgiving if you don’t have them all) but the incredible blend of aromatics, almond flavour and bittersweet amchur is spectacular. Amchur powder has a sour, fruity flavour. If you can’t get it, add 1 tablespoon tamarind paste with the tomatoes.

Tip: use cooked chickpeas for a plant-based version.

Ingredients

  Metric  Cups  Imperial  For the curry

• 12 fresh curry leaves
• 2 fresh makrut (kaffir) lime leaves
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 star anise
• 1 cinnamon stick
• 3 cardamom pods, lightly crushed
• 1 tsp fenugreek seeds
• 1 tsp dried chilli flakes
• 2 tsp amchur (dried mango) powder
• 15 g piece of root ginger (about 1.5cm/0.5inch), grated
• 3 garlic cloves, grated
• 60 g ground almonds
• 1 tbsp ghee or coconut oil
• 200 g skinless, boneless chicken thighs, sliced
• 400 ml boiling water
• 2 tbsp tomato purée
• 250 g ripe tomatoes, chopped
• 160 g spinach, roughly chopped
• 1 pinch each sea salt and freshly ground black pepper

• 12 fresh curry leaves
• 2 fresh makrut (kaffir) lime leaves
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 star anise
• 1 cinnamon stick
• 3 cardamom pods, lightly crushed
• 1 tsp fenugreek seeds
• 1 tsp dried chilli flakes
• 2 tsp amchur (dried mango) powder
• 0.5 oz piece of root ginger (about 1.5cm/0.5inch), grated
• 3 garlic cloves, grated
• 2.1 oz ground almonds
• 1 tbsp ghee or coconut oil
• 7.1 oz skinless, boneless chicken thighs, sliced
• 14.1 fl oz boiling water
• 2 tbsp tomato purée
• 8.8 oz ripe tomatoes, chopped
• 5.6 oz spinach, roughly chopped
• 1 pinch each sea salt and freshly ground black pepper

• 12 fresh curry leaves
• 2 fresh makrut (kaffir) lime leaves
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 star anise
• 1 cinnamon stick
• 3 cardamom pods, lightly crushed
• 1 tsp fenugreek seeds
• 1 tsp dried chilli flakes
• 2 tsp amchur (dried mango) powder
• 0.5 oz piece of root ginger (about 1.5cm/0.5inch), grated
• 3 garlic cloves, grated
• 2.1 oz ground almonds
• 1 tbsp ghee or coconut oil
• 7.1 oz skinless, boneless chicken thighs, sliced
• 1.7 cups boiling water
• 2 tbsp tomato purée
• 8.8 oz ripe tomatoes, chopped
• 5.6 oz spinach, roughly chopped
• 1 pinch each sea salt and freshly ground black pepper

To serve

• 15 g fresh coriander (cilantro) leaves
• 1 tbsp flaked almonds

• 0.5 oz fresh coriander (cilantro) leaves
• 1 tbsp flaked almonds

• 0.5 oz fresh coriander (cilantro) leaves
• 1 tbsp flaked almonds

Details

• Cuisine: Indian
• Recipe Type: Chicken
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Serves: 2

Step-by-step

1. Throw all the leaves and spices, ginger, garlic and almonds into a dry, lidded pan and toast over a medium heat for 1–2 minutes.
2. Add the ghee or coconut oil and stir for another 1–2 minutes.
3. Add the chicken and stir to colour and coat in the spices for 2 minutes.
4. Add the water, tomato purée and tomatoes and season. Cover and simmer for 20 minutes until the chicken is cooked and the tomatoes have broken down to a thick sauce.
5. Add the spinach for the last few minutes of cooking until wilted.
6. Remove and serve scattered with the coriander and flaked almonds.