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–+ servings

Creamy Chicken, Coconut, and Almond Curry

Christian Gott - An Island Chef
I have used chicken thighs on the bone because I love the flavour especially the crispy skin. If you prefer used diced thigh or chicken breast and adjust the cooking time downwards
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes

Ingredients
  

For the Curry

  • 8 Chicken Thighs
  • 1 medium Onion peeled and finely chopped
  • 3 cloves Garlic peeled and crushed
  • 1 can Coconut Milk 400 ml
  • 75 gr Ground Almonds
  • 25 gr Plain Flour
  • A generous glug Vegetable Oil
  • 3 cloves Garlic peeled and crushed
  • 1 teaspoon ground Coriander
  • 10 gr Medium Curry Powder
  • 10 gr Garam Masala
  • 1 teaspoon ground Turmeric
  • 1 small handful fresh Coriander
  • Sea Salt and freshly ground Black Pepper
  • 1 Lemon squeeze the juice as required

To Garnish

Course Main Course, Main Dish
Cuisine English, Indian
Servings 4 people

Equipment

  • 1 Large heavy-bottomed Frying Pan

Instructions
 

  • Heat the oil in a large, heavy-bottomed frying pan and start to cook the chicken thighs skin side down over a medium heat. When the skin is golden brown and crispy turn over and season.
  • Turn the heat down slightly and add the onion. Cook until soft.
  • Carefully remove the thighs and keep warm.
  • Add the garlic, flour and spices to the pan and cook out for two minutes stirring continuously.
  • Add the ground almond and coconut milk and bring to a simmer. Cook out the sauce for fifteen minutes, stirring regularly.
  • Check the seasoning and add lemon juice. Stir.
  • Return the chicken to the pan and cook for another five to ten minutes until they are thorough reheated. Stir in the coriander.
  • Serve with rice and my Spicy Apricot and Sultana Chutney.

Notes

Allergens in this recipe are;
 
 
  Flour Nuts
 
 
Please see Allergens Page
Keyword Coronation Chicken Curry, Culinary History, Curry
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