Yogurt & almond chicken curry

Yogurt & almond chicken curry

Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 40 mins

Freezable

Paste only can be frozen

Method

  1. Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
  2. Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.
  3. Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.
Try

Cool it down

If you've added too much spice to a creamy Indian curry, stir in some natural yogurt (or a good splash of coconut cream to a Thai curry). If you've made a hot tomato-based curry, serve with a bowl of cooling raita and lots of plain rice or naan bread. Serve ice-cold milk-based lassis with Indian curries instead of water.

Spice it up

For a paste-based curry, fry an extra spoonful of paste in a separate pan for 1-2 mins until fragrant, then stir into the finished dish. For a spice-based curry, fry some more spices in a drop of oil before stirring in - although garam masala can be sprinkled straight over the finished curry. A scattering of sliced chilli just before serving adds a lovely kick.

PER SERVING

422 kcalories, protein 42g, carbohydrate 7g, fat 25 g, saturated fat 7g, fibre 2g, sugar 4g, salt 0.47 g

Recipe from Good Food magazine, April 2010.

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Latest comments and suggestions

  • Binder photo debbyh

    27 March 2010

    debbyh rated this recipe

    4 stars

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  • Binder photo Fluffy

    28 March 2010

    Fluffy rated this recipe

    2 stars

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  • Binder photo kittiekat

    28 March 2010

    kittiekat rated this recipe

    1 stars

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  • Binder photo cookingforgirls

    30 March 2010

    cookingforgirls commented on this recipe

    Tasted stodgy and dull - even after we added extra chilli and ginger to zap it up. First really duff recipe I've had from Good Food. Buts its great to have the comments back!

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  • Binder photo 2G

    31 March 2010

    2G rated and commented on this recipe

    1 stars

    Too creamy and bland. Chicken thighs, cream and yoghurt were too rich a combination. Wouldn't make again!

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  • Binder photo abbylovescakes

    02 April 2010

    abbylovescakes rated and commented on this recipe

    5 stars

    I can't believe this has got such negative reviews! I've had this twice in the space of a week! We added an extra chilli as it looked like it was going to be a bit too bland and that gave it a nice kick and didn't bother with the ginger as my other half isn't a fan. I was expecting it to be sweet due to the almonds but it wasn't at all. A really lovely, and very easy, curry to make, chicken comes out really tender and tasty. A big thumbs up from this household! Also, the second time we had it we served it with chapatis - much nicer than with naan!

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  • Binder photo Beth

    30 April 2010

    Beth rated and commented on this recipe

    1 stars

    Really uninteresting despite the spiceyness.

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  • Binder photo jo62

    02 May 2010

    jo62 rated and commented on this recipe

    1 stars

    Bland and overwhelmingly creamy for my taste.

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  • Binder photo Patricia

    18 May 2010

    Patricia rated and commented on this recipe

    1 stars

    This the worst recipe I have made from Good Food! One star is generous. I got really confused with the instructions for making the paste. How can adding 300mls water plus the cream etc make a paste? Also the water was not mentioned in the recipe ingredients list -so was it a mistake? I followed the recipe to the letter but found the yogurt curdled and there was far too much sauce. It tasted very dull and unintersting. A waste of ingredients I'm afraid.

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  • Binder photo lynnefoster

    20 June 2010

    lynnefoster rated and commented on this recipe

    1 stars

    Flavours were fine for us but it's really really watery and nowhere near as 'dry' looking as the image above. I also think the 300ml water has to be a mistake - should it be 30ml? That would make more sense. Agreed that the yogurt curdles too, maybe stirring it in right at the end would stop that but it doesn't make for a very appetising meal when you have bits of curdled yogurt mixed into a water, sloppy sauce! Also, our sauce ended up coming out white which also added to the icky look of it! I'd possibly try it again as I like the taste but add the yogurt just at the end of the cooking and dramatically reduce the amount of water used.

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  • Binder photo Kelly

    04 March 2011

    Kelly rated and commented on this recipe

    2 stars

    Not the tastiest of curries - I found it a little bland, but it was pleasant. + I only used 50ml of water to make the paste... 300 would have been far too much!

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  • Binder photo Aelynn

    12 February 2012

    Aelynn rated and commented on this recipe

    5 stars

    This recipe is very tasty IF: 1- You use only 30ml of water to make the paste, as suggested in previous comments. 2- You use 4 TBSP of garam massala instead of 4 TSP. I actually used normal chicken thighs. It makes it a bit fiddly to eat, but it was worth it. I also used fromage frais instead of single cream and blended the onion with the spicy paste as I prefer a smoother, thicker sauce. For a bit of colour and texture, try adding frozen peas and sliced almonds to the cooked curry along with the coriander/extra garam massala at the end, it really makes a difference!

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  • Binder photo Vollen

    03 May 2013

    Vollen rated and commented on this recipe

    4 stars

    I am also baffled by the negative comments ? This is delicious ! I had already bought the stuff and made the "paste" before reading the reviews (I went to read them cos I also thought the "paste" must be wrong somehow.) I must admit I wouldn't have bothered making it if I'd read them first. So it was too late to reduce the water - but i think it was ok - maybe a bit less but the almonds thicken it up and I like quite a lot of sauce - it wasn't watery. I used 1 tsp of garam masala during cooking because its homemade and pretty strong. I added a little turmeric ,beause of the comments about the colour, i cooked the onions far longer on a low heat before adding the "paste" so that they were really nice and soft and golden. I also took your advice and left the yogurt till last with another tsp of garam masala- but I think its yummy !

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 40 mins

Freezable

Paste only can be frozen

Ingredients

  • 2 green chillies , roughly chopped
  • 100g ground almonds
  • thumb-size piece ginger , grated
  • 4 garlic cloves
  • 200ml single cream
  • 2 tbsp vegetable oil
  • 1 onion , finely chopped
  • 3 cloves
  • 2 cardamom pods
  • 1 cinnamon stick
  • 4 tsp garam masala
  • 12 skinless, boneless chicken thighs
  • 100g full-fat natural yogurt
  • 20g pack coriander , chopped
  • naan bread or basmati rice, to serve
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PER SERVING

422 kcalories, protein 42g, carbohydrate 7g, fat 25 g, saturated fat 7g, fibre 2g, sugar 4g, salt 0.47 g

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