Royal Chicken in Almond Sauce

Succulent chicken simmered in a creamy yogurt and almond sauce with coriander, cardamom, and subtle chili heat. Rested for flavor.

Chicken Dinner Gluten Free Curry Almonds

Estimated Nutrition

Calories

1062.6

kcal / serving

4250.2 kcal total

Carbs

34.1g

per serving

136.4 g total

Fat

61.5g

per serving

245.8 g total

Protein

93.1g

per serving

372.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

500

Natural Yoghurt

GrainsCereals

unit

Naan Bread

to serve

unit

Rice

cooked, to serve

Liquids

225

Water

Meat

1.5

Chicken

jointed

NutsSeeds

Almonds

flaked

Coriander Seeds

piece

Cardamom Pods

slightly crushed to split

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

500

Onion

thinly sliced

piece

Red Chilies

small, seeds removed, chopped

Method

Heat the oil in a large lidded pan and fry chicken in batches without browning.

Drain the chicken on kitchen paper.

Fry onions in the same pan for eight minutes until soft but not colored.

Add almonds, coriander seeds, cardamom, and chilies, then cook for 3 to 5 minutes.

Stir in the 225ml of water.

Return chicken to the pan, add yogurt, and bring to a boil.

Cover and simmer for 45 minutes.

Remove from heat and let rest for 30 minutes before serving with naan and rice.