This Saturday, we got to spend a lovely evening with my mother and sister. Instead of cooking at our house, we cooked at theirs!
Almonds are plentiful in Northern India, and they are often combined with cream in savory dishes and desserts. The almonds lend a light sweetness to dishes, as well as act as a thickener in curry. Ideal side dishes for Coriander Chicken with Almond Curry are Indian-Style Cabbage and Aloo Gobi.
You can use a whole chicken for this—just cut up into leg quarters, wings, and breasts. But we chose to use 2.5 lbs of organic thigh meat, cut into chunks.
- Whole chicken cut into pieces
- 1 cup almonds
- 1 large onion
- 4 cloves garlic
- 2 inch ginger, minced
- 7 TBSP coconut oil (buy here) or ghee (buy here)
- 2 cassia leaves
- 1 TBSP cumin (buy here)
- 1-1/2 TBSP coriander (buy here)
- 1/2 tsp turmeric (buy here)
- 1 tsp black pepper (buy here)
- 1/4 tsp paprika (buy here)
- 1/2 tsp cayenne pepper (buy here)
- 1/4 cup water or chicken broth + another 1/3 cup water/broth
- 1 cup cream, preferably grass fed
- Freshly chopped cilantro
First, grind the almonds in a food processor until they are chopped into almond meal.
Next, onion, garlic, and ginger in the food processor until puréed.
Heat coconut oil in a pan over medium heat, and add the onion mixture and cassia leaves. Stir until lightly browned. Then, add the chicken to the pan and fry, turning constantly for 10 minutes, or until golden on all sides.
Add the spices, and toss with the chicken. Then add 1/4 cup water, stir and reduce until a rich, thick sauce has formed. Add additional 1/3 cup water, cover, and simmer for 20 minutes.
Add 1/3 cup almonds, along with 2/3 cup cream to the chicken, and stir for 5 minutes. Stir in 1/3 cup more cream at the end for a thicker sauce. Garnish with freshly chopped cilantro to complete this dish.
Isn’t Frank cute chopping up cilantro?!
And here’s Mom holding a kitten!
And my sister being silly with a spoon!
Isn’t my family just adorable?