Yogurt & almond chicken curry

Yogurt & almond chicken curry

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(14 ratings)

Prep: 15 mins Cook: 40 mins


Serves 6
Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time

Nutrition and extra info

  • Paste only can be frozen

Nutrition: per serving

  • kcal422
  • fat25g
  • saturates7g
  • carbs7g
  • sugars4g
  • fibre2g
  • protein42g
  • salt0.47g
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  • 2 green chillies, roughly chopped
  • 100g ground almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • thumb-size piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic cloves
  • 200ml single cream
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 2 cardamom pods
  • 1 cinnamon stick
  • 4 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 12 skinless, boneless chicken thighs
  • 100g full-fat natural yogurt
  • 20g pack coriander, chopped
  • naan bread or basmati rice, to serve


  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.

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Comments, questions and tips

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16th Aug, 2015
I made this last night and it was awful, none of the flavours went together and it was very watery
26th Aug, 2014
Gorgeous, very flavoursome and surprisingly easy. I've never made a curry from scratch before so was a little daunted, but I needn't have been. I added chestnut mushrooms, which I feel went well with the sauce and chicken thighs.
24th Dec, 2013
My family loved it. Came out perfect.
27th Aug, 2013
I'm 18 and have just cooked this meal for my family. It was so easy to follow and so so tasty! Everyone loved it!!
3rd May, 2013
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 !
12th Feb, 2012
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!
4th Mar, 2011
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!
20th Jun, 2010
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.
18th May, 2010
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.
4th Mar, 2014
Re: the yoghurt "breaking" (separating), I think the temperature and temperature change was too high. The same thing can happen with cheese. In any recipe like this allow the yoghurt to reach room temperature before adding and also take the pan off the heat while stirring in the yoghurt.


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