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Almond chicken curry
With all of the flavour of an Indian-inspired curry but none of the heat, this healthy dish is perfect for the whole family.
90g almond meal
1 cup water
40g shredded coconut
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
2 tsp garam marsala
Handful mint sprigs
1 tbsp ghee
12 curry leaves
200g basmati rice
375ml chicken stock
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.
An important part of looking after your eye health is to eat a healthy balanced diet – read more about eating for good eye health.
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