1/1 Photo of Chicken in Yogurt and Almond Curry
A simple curry recipe for all days with a rich yogurt almond sauce. For this recipe I use stabilized yogurt and it works. If you don't have it, please for more informations read: http://www.indiacurry.com/faqhints/preventyogurtcurdling.htm
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Units: US | Metric
- 1/2 kg boneless chicken (deskinned) or 4 chicken legs (deskinned)
- 1 tablespoon ginger (grated)
- 2 tablespoons oil
- 4 garlic cloves (crushed)
- 1/2 teaspoon red chili powder (to taste!)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 cups plain yogurt, if possible stabilized
- 3 green cardamoms, crushed
- 2 cloves
- 1/2 salt (to taste)
- 2 tablespoons almonds (ground)
- 1/4 garam masala (for topping)
- 1 tablespoon almonds, splits (for topping, roasted)
- 1Place chicken in a bowl and coat well with ginger and garlic.
- 2Heat the oil in a pot and roast at medium heat the chicken for about 5-10 minutes.
- 3Add chili, garam masala and coriander.
- 4Cook for 2 more minutes turning once.
- 5Add yogurt, cardamom, cloves and salt.
- 6Cook 5 minutes.
- 7Turn once the chicken and cook covered 20 more minutes.
- 8Add almond ground and cook additional 5 minutes or until through. If the sauce is not thick enough you can add more almonds ground or some roasted flour if you have.
- 9Place chicken with sauce on serving dishes and top with garam masala and almonds.
- 10Serve with rice or naans and vegetables of course!
- 11Note: To the spices you can add turmeric, ginger powder, cumin, curry leaves, bay leaves or simply more of the proposed quantities.
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Nutritional Facts for Chicken in Yogurt and Almond Curry
Serving Size: 1 (269 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 450.7
- Calories from Fat 296
- Total Fat 32.9 g
- Saturated Fat 9.1 g
- Cholesterol 109.6 mg
- Sodium 171.6 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 1.0 g
- Sugars 6.1 g
- Protein 29.1 g
The following items or measurements are not included: