⤵️
⤵️
A well known curry. Mild in spice but thick and creamy. Easily enjoyed with rice or roti. This is super quick to make so perfect for those weeknight evenings.INGREDIENTS
• 2 tbsp oil
• 1 baby chicken cut into curry pieces
• 1 large onion, chopped
• 4 whole cloves
• 4 cardamom pods, crushed
• 1tbs garlic paste
• 1tbs ginger paste
• 2tsp coriander powder
• 1tsp cumin powder
• 1/2tsp turmeric powder
• 1tsp garam masala
• 1tsp chilli powder
• 1tbs tomato purée
• 50g ground almonds
• 200ml double cream
• Salt to taste
To garnish:
• 50g flaked almonds, toasted
• chopped coriander
METHOD:
Heat the oil in a large wide pot.
Once hot, fry the onion and whole spices for a few mins until the onion begins to soften.
Add the chicken, garlic and ginger and, after frying until the chicken changes colour.
Stir the remaining spices and mix well and cook out the spices.
Add the tomato purée, ground almonds, salt and some water and cream and bring to a simmer.
Cook for about 15 minutes until reduced to the consistency of thick cream.
Scatter over the toasted almonds and chopped coriander.
YOU MAY ALSO LIKE:
Commentaires
Enregistrer un commentaire