Almond Chicken Curry with Yoghurt


Tenina Holder

Posted April 5, 2022 (Last updated April 5, 2022)



Total Time

2hrs 10mins



This fragrant almond chicken curry can really cater for a crowd! Spend a few minutes creating the fragrant sauce then pop in the oven to cook itself.

Serve with steamed rice or Naan bread if desired


  • Onion icon
    Onion250 gcoarsely chopped
  • Fresh chili icon
    Fresh chili2deseeded
  • Chicken thighs icon
    Chicken thighs12fillet, skinned
  • Cilantro icon
    Cilantroas neededcoarsely chopped
  • Basmati rice icon
    Basmati rice200 gcooked, to serve
  • Almonds icon
    Almonds80 g
  • Extra virgin olive oil icon
    Extra virgin olive oil20 g
  • Cloves icon
  • Cardamom pods icon
    Cardamom pods3
  • Black peppercorns icon
    Black peppercorns½ teaspoon
  • Ground turmeric icon
    Ground turmeric½ teaspoon
  • Star anise pod icon
    Star anise pod1
  • Fennel seeds icon
    Fennel seeds1 teaspoon
  • Cinnamon stick icon
    Cinnamon stick½
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 teaspoons
  • Ginger icon
    Ginger1 tablespoon5 cm long, grated
  • Garlic clove icon
    Garlic clove4
  • Single cream icon
    Single cream200 g
  • Water icon
    Water300 g
  • Plain yogurt icon
    Plain yogurt200 g
  • Almonds icon
    Almondsas needed

  • 1. Add almonds to the TM5 bowl
  • 2. Blend with MC in place 8 sec, speed 8
  • 3. Remove from bowl and set aside
  • 4. Pre-heat oven - 180°C
  • 5. Add extra virgin olive oil, onion, cloves, cardamom pods, black peppercorns, ground turmeric, star anise pod, fennel seeds and cinnamon stick to the TM5 bowl
  • 6. Chop with MC in place 3 sec, speed 6
  • 7. Scrape down sides of TM5 bowl
  • 8. Sauté for 10 min, Varoma, speed 1
  • 9. Blend with MC in place 20 sec, speed 6
  • 10. Add almond meal, pink Himalayan salt flakes, ginger, garlic clove, fresh chili, single cream and water to the TM5 bowl
  • 11. Blend with MC in place 30 sec, speed 9
  • 12. Place chicken fillets into large ceramic baking dish and pour curry sauce over
  • 13. Dollop yoghurt over the curry
  • 14. Bake for one hour covered
  • 15. Remove lid
  • 16. Bake - 30 min, 180°C
  • 17. Sprinkle with almonds during last 10 minutes of baking
  • 18. Sprinkle with chopped coriander and serve with steamed rice or Naan bread if desired

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