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Almond chicken curry with curry leaf and toasted coconut basmati rice
date:Jul 08, 2014



Ingredients

3/4 cup (90g) almond meal
1 cup (250ml) water
1 tbs ghee
2 brown onions, cut into wedges
2 tsp finely grated fresh ginger
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
8 (about 800g) chicken thigh fillets, halved
2 tsp garam marsala
1/2 cup (125ml) cream
Toasted flaked almonds and coriander leaves, to serve
Curry leaf and coconut rice
1/2 cup (40g) shredded coconut
1 tbs ghee
12 curry leaves
1 cup (200g) Sunrice b

12/20 07:19