Creamy Curry

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 kg - chicken pieces
  • 4 tbsp - ghee or vegetable oil
  • 1 - medium onion, quartered
  • 1 cm piece - ginger
  • 4 tbsp - almond meal
  • 1/2 tsp - turmeric
  • 1 tsp - chilli powder
  • 2 tsp - ground coriander
  • 1 cup - cream or coconut cream
  • 1.5 tsp - garam masala
  • 3 - hard boiled eggs
  • 2 tbsp - toasted flaked almonds
  • 1 - lime
  • coriander or mint leaves for garnishing

How to Make Creamy Curry

  • Cut the chicken into 5 cm pieces with a cleaver or heavy knife.
  • Brown in the ghee or oil until evenly coloured, then remove and keep warm.
  • Grind the onion and ginger to a paste in a food processor or mortar. Fry in the same pan until golden brown.
  • Add almond meal, turmeric, chilli and coriander.
  • Cook for 1-2 minutes, stirring.
  • Return the chicken to the pan with 1 cup of water.
  • Partially cover and simmer until the chicken is tender (about 25 minutes), stirring several times.
  • Stir in cream, garam masala and the hard-boiled eggs cut into wedges. Heat through gently.
  • Transfer to a warmed serving dish and garnish with the almonds, wedges of the lime and coriander or mint leaves.

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