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