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Chicken Curry with Almond Milk

Chicken Curry with Rice and Carrot Salad

This is a mild chicken curry that can be enjoyed by everybody in the family. The ingredients below were for 3 portions. Any chicken pieces can be used, in fact, the night before I made the exact same meal using the breasts from the ‘family pack’. The family enjoyed it so much that they demanded that I make it again for breakfast, of all things … but we are weird that way.

With the amount of curry that we eat, I am trying to use as little oil as possible.

The ratio of spices and masala can easily be adjusted to personal taste and chilli powder can be added to add more heat.

Ingredients

  • 3 Chicken Drumsticks & 3 Thighs – Skin Removed
  • 2-3 Tablespoons Chicken Masala / or any Masala (or to taste)
  • 1 Med-Large Onion – Thinly Sliced
  • Sunflower Oil – to cover the bottom of the pot.
  • 2 Cardamom Pods
  • 2 Star Anise
  • 1 Teaspoon of Garum Masala
  • Pinch of Fennel Seeds
  • 1 Bay Leaf
  • 3 Potatoes – quartered (Teaspoon Turmeric)
  • 3-4 Grated Tomatoes
  • Salt to Taste
  • Curry leaves
  • 2 Carrots, cut however you like. I prefer diamond shape.

Method

  • Place your skinless chicken in a bowl and sprinkle with Masala & a few curry leaves – let stand for 30 mins. After 30 mins add Almond Milk to the bowl, mix and let marinade for at least 30 mins, or longer. If you do not have Almond Milk, you can use Plain Yoghurt. (I actually used Almond Milk, because we had no Plain Yoghurt, and it worked out very nicely)
  • Peel your potatoes and cut into quarters – Place in a bowl and sprinkle with Turmeric and set aside. (this gives your potatoes a lovely yellow colour)
  • Cover the base of your pot with sunflower oil
  • Add Bay Leaf, Star Anise, Cardamom Pods, Star Anise, Fennel Seeds & Garum Masala – and let them start to sizzle in the oil.
  • Add Carrots & Onion and cook until Onions are soft
  • Add Grated Tomato and cook until Tomatoes are soft
  • Add a few Curry Leaves, Salt to Taste and even a teaspoon of sugar if you prefer a bit of sweetness.
  • Add your Chicken Pieces, stir, cover your pot and allow to simmer on medium for about 10 mins. (judge the time by the size of your chicken pieces)
  • Add about 2 cups of water, or until the chicken pieces are just covered.
  • Simmer until Potatoes & Carrots are soft.
  • Serve with Rice and Salad (or in a Bunny Chow, or with Roti or however pleases your heart)

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