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RECIPE MEAT CHICKEN
Chicken Curry with Almonds
August 7, 2026
Chef Leron Khalifa
Ingredients
Servings: 6
- 1 kg chicken, with deep slits cut until the bones
- 30 g whole almonds (about 20β25 almonds)
- Hot water for soaking
- 0.25 cup water, for blending
- 3 tbsp neutral oil
- 2 large onions, finely chopped
- 1 tbsp garlic paste (or freshly crushed garlic)
- 1 tbsp ginger paste (or freshly crushed ginger)
- 3 medium tomatoes, finely pureed (or 300 g tomato passata)
- 1 bay leaf
- 1 small cinnamon stick
- 3 cloves
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 0.5 tbsp turmeric
- 0.5 tbsp pepper powder
- 1 tbsp smoked paprika
- Salt, to taste
- 1 tbsp garam masala (added at the end)
- 1.5 tbsp fresh lemon juice
- Fresh coriander, chopped (optional)
Preparation
- Prepare the Almond Paste
Soak the almonds in hot water for a few hours. Peel the skins and blend with water as required until completely smooth. - Brown the Chicken
Heat the oil in a heavy-bottomed pot over medium-high heat. Brown the chicken in batches for 2β3 minutes per side. Remove and set aside. - Build the Curry Base
In the same pot, add the bay leaf, cinnamon stick and cloves. Cook for 30 seconds until fragrant. Add the onions, turmeric powder and pepper powder and cook until deep golden brown (12β15 minutes). Add the garlic paste and ginger paste and cook for 1 minute. - Coat the Chicken
Return the chicken to the pot and coat well with the onion mixture. Cook for 10 minutes. - Add the Ground Spices
Add the coriander powder, cumin powder, Kashmiri chili powder. Cook for 2-3mins, stirring continuously. - Add the Tomatoes
Add the tomato puree and cook until thickened and the oil begins to separate, about 8β10 minutes. - Add the Almond Paste
Stir in the almond paste and cook for 2β3 minutes, stirring continuously. - Finish the Curry
Add water only if required. Bring to a gentle simmer. Cover and simmer for 25β30 minutes. Remove the lid and simmer for a further 10β15 minutes, or until the chicken is tender and the gravy has thickened. - Final Seasoning
Stir in 1 tbsp garam masala and 1β2 tbsp fresh lemon juice. Cook for 1β2 minutes, then remove from the heat. Garnish with chopped fresh coriander, if desired.