Badami Chicken Curry

Do you ever feel the need for a curry with mild heat but bags of flavour? Personally, I love heat in my food, but my children are not always on the same page. Step up this Badami Chicken Curry. Creamy, savoury, nutty deliciousness. This is a real bad boy of flavour and one that will keep you coming back for more!

Badami Chicken Curry (serves 4)


1 kg pack of thighs and drumsticks

3 tbsp coconut oil

3 cloves

3 black cardamoms

4 black peppercorns

1 inch cinnamon stick

2 bay leaves

2 large onions, chopped

2 tbsp ginger and garlic paste

1/2 cup plain yoghurt

3 finger chillies, slit in half

1 tsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

A handful of almond flakes, whizzed up with a splash of hot water to make a smooth paste

1/2 cup milk

1/2 cup water

1/4 cup double cream

2 tbsp finely chopped coriander

Salt to taste

2 tbsp dried fenugreek leaves


  1. Heat the oil in a pan and then add the whole spices until spluttering.
  2. Add the onion and fry until slightly browned.
  3. Add the garlic and ginger paste and fry for 30 seconds.
  4. Add the chicken and brown for a few minutes.
  5. Add the yoghurt and the chillies and cook for a further couple of minutes.
  6. Add the powdered spices and the almond paste.
  7. Add milk and water, cover and simmer on low heat until chicken is tender and almost falling off the bone.
  8. Uncover and cook until gravy is thickened to desired consistency.
  9. Add chopped coriander.
  10. Take off heat and stir in cream and fenugreek leaves.
  11. Salt to taste.
  12. Serve with rice or naan and enjoy!

Hope that you enjoy this sauce. Please feel free to leave any questions or comments.

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