With all of the flavour of an Indian-inspired curry but none of the heat, this healthy dish is perfect for the whole family.
Ingredients
90g almond meal
1 cup water
40g shredded coconut
Almond flakes
1 tbsp ghee
2 brown onions
2 tsp finely grated fresh ginger
2 tsp ground cumin
1 tsp ground coriander seeds
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground cardamom
800g of chicken thigh fillets
125ml cream
2 tsp garam marsala
Handful mint sprigs
Basmati rice
1 tbsp ghee
12 curry leaves
200g basmati rice
375ml chicken stock
Method
- Combine almond meal and water in a bowl and leave to soak for an hour.
- Heat a large saucepan over high heat, add coconut and almonds and toast for 2-3 minutes. Remove from pan and set aside.
- Melt ghee in pan and add curry leaves, stirring until fragrant.
- Add basmati rice and chicken stock and bring to a boil. Reduce heat and cook on low for 12 minutes or until rice is tender. Remove from heat and set aside with the lid on to rest.
- Meanwile, melt ghee in a saucepan over medium heat. Add ginger and onion and cook for a few minutes until golden brown. Add cumin, coriander, turmeric, cinnamon and cardamom and cook whilst stirring until aromatic.
- Add chicken and almond meal mixture to spices and bring to a boil. Reduce heat to low heat and cook, stirring occasionally, for 30 minutes or until chicken is cooked through.
- Add cream and heat until sauce thickens. Remove from heat, add garam masala and stir to combine.
- Sprinkle chicken curry with flaked almonds and toasted coconut. Serve immediately with fresh mint and rice.
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