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Dr. Rupy’s Almond Chicken Curry

Prep and cooking time: 45mins-1hr

Complex carb portions, per serving: 0

Freezable

Ingredients

Serves: 2

12 fresh curry leaves

2 fresh kaffir lime leaves

1/2 tsp ground turmeric

1 tsp cumin seeds

1 tsp garam masala

1 star anise

1/2 cinnamon stick

3 cardamon pods, lightly crushed

1 tsp fenugreek seeds

1 tsp dried chilli flakes

2 tsp amchur (dried mango) powder

1-2c m fresh ginger, grated

3 cloves garlic, crushed

60g ground almonds

1 tbsp ghee or coconut oil

200g skinless, boneless chicken thighs, sliced

400ml boiling water

2 tbsp tomato paste

250g ripe tomatoes, chopped

160g spinach, roughly chopped

1 small handful fresh coriander, roughly chopped

1 tbsp flaked almonds (optional)

Method

  1. Throw all the leaves and spices, ginger, garlic and almonds into a dry lidden pan and toast over medium heat for 1-2mins.

  2. Add the Ghee or coconut oil and stir for another 1-2mins.

  3. Add the chicken and stir to colour and coat in the spices for 2mins.

  4. Add the water, tomato paste, tomatoes, and season with salt and pepper. Cover and simmer for 20mins until the chicken is cooked and the tomatoes have broken down to a thick sauce.

  5. Add the spinach for the last few minutes of cooking until wilted.

  6. Serve with steamed vegetables and top with coriander and flaked almonds.

Second Nature special tip

Amchur powder has a sour, fruity flavour. If you can’t get it add 1 tbsp of tamarind paste with the tomatoes.