Chicken & Almond Curry

Currys are packed full of flavour, comforting and a real table pleaser at dinner time.

Like it hot, then simply add more spice to suit your taste buds.

Curry is one of my top comfort foods, especially when it's cold outside and you're in the mood for feeling all warm and cosy inside.

We love curry for a family dinner and what we love in particular is how versatile it is to suit your mood or diet. Curry is good with meat or just veggie's, which makes it a good choice for when your hosting a dinner for friends or fancy something delicious for a family dinner.

This chicken and almond curry is packed with lots of flavour, a little kick of spice and is a real crowd pleaser.

Curry also makes a fantastic recipe for meal-prep. It can be stored in an airtight container in the fridge, or freezer.

Give it a try and let us know what you think - hope you enjoy it as much as we do...

Happy Cooking!

The Chai Home 😋

INGREDIENTS

Serves 4

• 800kg diced chicken breast

• 1x large carrot diced into small pieces

• 1x courgette diced

• 1x large onion finely diced

• 3x large cloves of garlic crushed and finely diced

• 2" thumb size piece of ginger - peeled and finely diced

• 2x tsp chilli paste

• 2x tbsp coconut oil

• 1x tbsp butter

• 300g pasatta

• 1x cup water

• 3/4 cup double cream

• 1/2 cup dessicated coconut

• 1/4 cup of almond flakes - plus extra for serving

• 3x large pinches of salt

• 2x tsp pepper

• 1x tsp chilli flakes

• 2x tsp ground cumin

• 1x tsp ground ginger

METHOD

In a large frying pan or skillet heat your oil and butter on a high heat. Add the diced chicken and fry until cooked - turn to a medium heat and mix well to ensure your chicken does not crisp. This should take about 7 minutes.

Now add your onion, carrots, courgette, garlic, fresh ginger and all your dried spices and seasoning. Mix well ensuring to coat the chicken in all of the spices. Fry for a few minutes then turn to a medium low heat and add the chilli paste and dessicated coconut and mix thoroughly before adding the pasatta and water and stir again

Turn to a low heat and simmer for 30-35 minutes.

Towards the end of cooking, stir through the cream and almond flakes.

Once cooked sprinkle with a handful of almond flakes and serve.

We like to serve ours with some rice and coconut naan bread, which is great for soaking up the lush curry sauce.