MSA’s ALMOND CURRY

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My dad tells me that when I was a baby I loved to eat. He gave me the nickname ‘chop-chop’, in Nigerian pidgin English this means someone who loves food and wants to eat frequently. Well, I certainly haven’t changed over the years and consider eating to be one of the great pleasures of life.

I was inspired one day to create a curry using almonds and I was pleasantly surprised with the result. Almonds have zero cholesterol and are low in saturated fats, which make them a healthy and versatile ingredient to cook with. I did not add any oil or coconut milk to this curry which makes it even healthier. This recipe is a one pot wonder which makes life easy when you are short on time but want a hearty meal.

 

Ingredients:

  • 900g Chicken thighs or drumsticks (skin removed)
  • 600mls Water
  • 1&1/2 Tsp Sea salt
  • 1/2 Tbsp Thyme
  • 1 Onion, sliced
  • 1 Scotch bonnet pepper (use some bird eye chilli or omit if you don’t like spicy food)
  • 1 & 1/2 Knorr Chicken Cubes with no added MSG
  •  250g Almonds
  • 1 x 2cm Piece of ginger, peeled
  • 2 Garlic cloves, crushed
  • 1/2 of a 400g can of peeled plum tomatoes
  • 1/2 Large red pepper or capsicum, sliced (keep some to garnish with)
  • 1 Bunch coriander, chopped

 

Instructions:

  1. Place chicken in a pot then add water, salt, thyme, onion, scotch bonnet pepper and Knorr cubes, bring to the boil then reduce heat to a simmer

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2. While the chicken is coming to a boil, roast the almonds in a dry pan for a few minutes until they begin to brown slightly.

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3. Place almonds, garlic and ginger into a food processor and grind finely

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4. Add the ground almonds to the simmering chicken along with the plum tomatoes and simmer for 10 minutes.

5. Add the red pepper and simmer for another 10 minutes or until the chicken is cooked through. Adjust seasoning to taste

6. Throw in the coriander and remove pot from the heat

7. Garnish with coriander and the leftover red peppers. Serve with rice, quinoa or a flat bread.

Easy Peasy!!

♦ ♦ ♦ ♦ ♦ ♦

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