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Chicken with Almonds – “Chicken Badami’

Serves 4 

Ingredients

  • 750g chicken fillet, sliced
  • 60ml sunflower oil
  • 1 cinnamon stick
  • 1 bay leaf
  • 5ml cumin seeds
  • 1 medium onion, finely chopped
  • 7,5ml coarse salt
  • 4 cloves garlic, crushed
  • 10ml crushed ginger
  • 10ml red chilli powder
  • 10ml ground coriander
  • 5ml ground cumin
  • 5ml garam masala
  • 2,5ml turmeric 
  • 4 tomatoes, blanched and chopped
  • 100ml flaked almonds
  • 125ml boiling water
  • 60ml fresh cream
  • Roasted flaked almonds, to garnish
  • Fresh coriander, to garnish

Method

  1. Soak the almonds in the boiling water for ten minutes. 
  2. Place the soaked almonds in a liquidiser and process the mixture until smooth.
  3. Heat the sunflower oil in a thick bottomed pot.
  4. Fry the cinnamon stick and bay leaf until fragrant.
  5. Add the cumin seeds until they begin to splutter and cough.
  6. Stir in the chopped onion and coarse salt.
  7. Saute until the onions are a light golden brown.
  8. Add the crushed ginger and garlic.
  9. Saute until the fragrant and then stir in the red chilli powder.
  10. Add the sliced chicken fillet and ‘stir fry’ until the pieces are coated in the red chilli.
  11. Continue stirring the chicken until the pieces are sealed and the spices start to stick to the bottom of the pan.
  12. Add the chopped tomatoes and simmer.
  13. When the tomato breaks down into a thick paste, add the ground almonds and simmer until the sauce thickens.
  14. Stir in the cream and simmer on a low heat.
  15. Garnish with roasted almonds and fresh coriander. 

Yudhika’s Tips

  • Cashews can be used instead of almonds.
  • Use thigh fillets if you prefer the brown meat of the chicken.
  • Water is not added to the chicken fillet as this causes the meat to stew and boil.
  • Always slice the chicken fillet across the grain to ensure the pieces stay tender.
  • Adjust the red chilli powder to cut down or heat up this curry.
  • Always use a liquidiser to process the nut paste as this will give you a smooth paste – using a food processor will give you a lumpy result.