Almond Chicken Curry With Curry Leaf And Toasted Coconut Basmati Rice Recipe

Recipe By Slurrp

This almond chicken curry is a flavorful and aromatic dish made with tender chicken pieces cooked in a rich and creamy almond sauce. The addition of curry leaves adds a unique and fragrant taste to the curry. Serve it with toasted coconut basmati rice for a complete and satisfying meal.

4.3
22 Rating -
Rate
Non Vegdiet
1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook
Almond Chicken Curry With Curry Leaf And Toasted Coconut Basmati Rice
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Ingredients for Almond Chicken Curry With Curry Leaf And Toasted Coconut Basmati Rice Recipe

  • 250 gram Chicken Pieces
  • 1/4 cup Yogurt
  • 1 tablespoon Ginger Garlic Paste
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Garam Masala
  • 1 Onions, Finely Chopped
  • 1/4 cup Almonds
  • 1/2 cup Coconut Milk
  • as needed Curry Leaves For Garnish
  • As required Salt To Taste
  • 1 tablespoon Oil
  • 1 cup Cooked Basmati Rice
  • 0.13 cup Toasted Coconut Flakes

Directions: Almond Chicken Curry With Curry Leaf And Toasted Coconut Basmati Rice Recipe

Cooking Directions

  • STEP 1.Marinate the chicken pieces with yogurt, ginger-garlic paste, and spices.
  • STEP 2.Heat oil in a pan and sauté onions until golden brown.
  • STEP 3.Add the marinated chicken and cook until it is tender and cooked through.
  • STEP 4.In a blender, blend almonds, coconut milk, and spices to make a smooth paste.
  • STEP 5.Add the almond paste to the cooked chicken and simmer for a few minutes.
  • STEP 6.Garnish with curry leaves and serve with toasted coconut basmati rice.

Cooking Tips

  • Make sure to marinate the chicken for at least 30 minutes to enhance the flavors.
  • Toasting the coconut before adding it to the rice adds a nice crunch and flavor.
  • You can adjust the spice level according to your preference by adding more or less chili powder.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry and rice separately in the microwave or on the stovetop before serving.
  • Serve the almond chicken curry with naan bread or roti for a complete meal.
Nutrition
value
964
calories per serving
50 g Fat23 g Protein103 g Carbs19 g FiberOther

Current Totals

  • Fat
    50g
  • Protein
    23g
  • Carbs
    103g
  • Fiber
    19g

MacroNutrients

  • Carbs
    103g
  • Protein
    23g
  • Fiber
    19g

Fats

  • Fat
    50g

Vitamins & Minerals

  • Calcium
    254mg
  • Iron
    7mg
  • Vitamin A
    94mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    86mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    16mg
  • Copper
    1mcg
  • Magnesium
    267mg
  • Manganese
    4mg
  • Phosphorus
    459mg
  • Selenium
    5mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp