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Almond Curry with a Touch of Royalty
Main Course

Almond Curry with a Touch of Royalty

★★★★★ 5.0 (409)

This creamy almond curry brings a rich and comforting flavor to your dinner table, perfect for those who love a hint of indulgence in their meals. It's easy to make and sure to impress your family and friends.

◷ 45 min Total Time
♜ 4 Servings
▥ Medium Difficulty
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Ingredients

4 servings

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Instructions

1

Step 1

Heat some oil in a large pan and sauté the onions until they turn a nice light golden brown. Once done, take them out and set aside. In the same pan, add the star anise, cinnamon stick, cloves, cardamom, bay leaves, and peppercorns, and cook for about a minute until fragrant.

2

Step 2

Add the chicken pieces to the pan and cook for 5 to 7 minutes until they start to brown. Stir in the ginger-garlic paste and mix it well.

3

Step 3

While the chicken cooks, blend together the yogurt, fried onions, green chilies, cashew nuts, almonds, turmeric, coriander powder, red chili powder, cumin seeds, chili flakes, and a pinch of salt to make a smooth paste.

4

Step 4

Pour this paste over the chicken, stir to combine, then cover and let it cook on low heat for about 8 to 10 minutes until the chicken is tender and the flavors have come together.

5

Step 5

Finish by stirring in some fresh coriander leaves and a little extra pepper. Serve it hot and enjoy!

Why You’ll Love This Recipe

This dish brings together rich, creamy flavors with a subtle nutty sweetness that feels both comforting and luxurious. It’s a unique way to enjoy curry with a smooth texture and a hint of warmth from aromatic spices.

Serving Suggestions

Serve this curry with fluffy basmati rice or warm naan bread to soak up the sauce. A side of steamed vegetables or a simple cucumber raita helps balance the richness and adds freshness to the meal.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce thickens too much.