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 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
- Heat the oil in a pan and then add the whole spices until spluttering.
- Add the onion and fry until slightly browned.
- Add the garlic and ginger paste and fry for 30 seconds.
- Add the chicken and brown for a few minutes.
- Add the yoghurt and the chillies and cook for a further couple of minutes.
- Add the powdered spices and the almond paste.
- Add milk and water, cover and simmer on low heat until chicken is tender and almost falling off the bone.
- Uncover and cook until gravy is thickened to desired consistency.
- Add chopped coriander.
- Take off heat and stir in cream and fenugreek leaves.
- Salt to taste.
- Serve with rice or naan and enjoy!
Hope that you enjoy this sauce. Please feel free to leave any questions or comments. ￼