Chicken and Almond Curry
Chicken and Almond Curry



  • 12 curry leaves
  • 2 kaffir lime leaves
  • ½ tsp ground turmeric
  • 1 tsp each of cumin seeds, fenugreek seeds, and garam masala
  • 1 star anise
  • ½ cinnamon stick
  • 3 crushed cardamom pods
  • 15g grated ginger
  • 3 crushed garlic cloves
  • 60g ground almonds
  • 1 tbsp coconut oil
  • 200g boneless chicken thighs, cut into chunks
  • 2 tbsp tomato purée
  • 400ml boiling water
  • 250g tomatoes, chopped
  • 150g spinach, chopped
  • Pop the curry and lime leaves, all the spices, the ginger, garlic, and almonds into a lidded saucepan, and dry-fry for 2 mins. Add the oil, fry for 2 mins more, then add the chicken, stir well, and fry for another 2 mins.
  • Add the boiling water, tomato purée, and fresh tomatoes, and season well. Cover and simmer for 20 mins to thicken the sauce and cook the meat, then add the spinach for a couple of minutes to wilt. Serve with rice or naan.
30 mins
4 serving

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