Not too spicy? Not a problem. This is a very mild and creamy curry, for those who don’t like it hot.
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Ingredients
- 1 portion basic curry sauce
- 2 tbsp groundnut oil
- 4 large boneless, skinless chicken pieces, such as thighs or breasts, cut into cubes
- 50g ground almonds
- 100ml double cream
- 25g flaked almonds, toasted
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Method
- Defrost the curry sauce overnight in the fridge. Heat the groundnut oil in a large saucepan and cook the chicken pieces until golden brown all over.
- Stir in the defrosted curry sauce, ground almonds, double cream and 100ml water. Simmer for 15 minutes until the sauce is creamy and thickened.
- Divide the curry between 4 bowls, garnish with toasted flaked almonds and serve with naan bread sprinkled with chopped fresh coriander, steamed basmati rice and wilted spinach, if you like.
Nutrition
- 555kcals Calories
- 42.7g (13.5g saturated) Fat
- 37.9g Protein
- 6.8g (4.3g sugar) Carbs
- 0.7g Salt
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