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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.



  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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