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Chicken Curry with Toasted Almonds

Chicken Curry with Toasted Almonds

Enjoy Indian-inspired cuisine at home. This recipe uses a medley of spices to create a flavor profile recognized a world away. A little sweet. A little heat. What more do you want? Garnish with the toasted almonds and slices of fresh lemon. Goes well over a long grained rice like Basmati.

Ingredients

  • 1/3 cup slivered almonds
  • 1/4 cup Challenge Butter
  • 2 cups sliced onions
  • 2 teaspoons pressed or minced garlic
  • 2 teaspoons grated or minced ginger root
  • 1 fresh green (Serrano) chile, quartered lengthwise
  • 1 teaspoon salt
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cinnamon
  • 2 pounds boneless, skinless chicken, cut into 1-inch cubes
  • 3/4 cup canned coconut milk
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon fresh lemon juice
  • 3 to 5 cups cooked rice (optional)
  • Lemon slices (optional)

Instructions

  1. Toast almonds in skillet over medium heat, stirring constantly until nuts are lightly browned. Remove from heat and set aside.
  2. Melt butter in a large skillet over medium heat.
  3. Add onions; sauté until limp and slightly browned at the edge.
  4. Add garlic, ginger and Serrano chili; sauté an additional minute. Stir in salt and spices; sauté briefly to blend.
  5. Add chicken; stir and cook until pieces no longer appear pink.
  6. Add coconut milk and crushed red pepper. Stir until mixture comes to boil then reduce heat and simmer 20-25 minutes.
  7. Remove from heat and stir in lemon juice.
  8. Sprinkle toasted almonds over the top.
  9. Serve over rice and garnish with lemon slices if desired.

Servings: 4-5

Source: Challenge Home Economist

Recipe and photograph courtesy of Challenge Butter.




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