Creamy Chicken Curry with Fried Onions and Flaked Almonds Recipe

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serves: 6
Prep: 20 min
Cooking: 30 min

Nutrition per portion

Calories 506 kCal 25%
Fat 43g 61%
  -  Saturates 12g 60%


  • 225ml (8fl oz) natural yogurt, not Greek
  • 1tsp ground turmeric
  • 5 garlic cloves, peeled and sliced
  • 6 medium-sized skinless chicken breasts, cut into 2.5cm (1in) chunks
  • 2tbsp vegetable oil
  • 2 onions, peeled and thinly sliced
  • 1½tsp ground ginger
  • 1 cinnamon stick
  • 3 whole cloves
  • 6 cardamom pods
  • 2tsp ground cumin
  • 1tbsp ground coriander
  • 150ml (¼pt) double cream
  • 3tbsp ground almonds
  • For the garnish:
  • 3 onions, peeled and finely sliced
  • 4tbsp vegetable oil
  • 1tbsp black mustard seeds
  • 1tbsp toasted flaked almonds
  • 1tbsp coriander, roughly chopped


  • Place the yogurt, turmeric and garlic in a blender and blend until smooth. Place the chicken in a bowl, pour over the yogurt mixture, cover and leave to marinate in the fridge overnight.

  • Heat the oil in a large saucepan, add the onions and fry for 5 minutes, until they start to colour. Add all the spices and fry for a couple more minutes, stirring constantly. Add the chicken pieces with all the marinade, plus the double cream and the ground almonds. Stir well, season with salt and cover with a tight-fitting lid. Simmer for 20 minutes or until the chicken is cooked and tender.

  • Meanwhile, make the garnish. Fry the onions in the vegetable oil until they’re very well browned, and mix with salt and the black mustard seeds.

  • To serve, place the chicken in a large warmed dish and scatter over the onion and almond garnish, plus fresh coriander.

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(26 ratings)
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