Almond Chicken Curry Recipes

COLD CHICKEN CURRY WITH TOASTED ALMONDS AND CRYSTALLIZED GINGER

Cold Chicken Curry with Toasted Almonds and Crystallized Ginger image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 cup plain Greek yogurt, Vegenaise or mayonnaise
2 tablespoons curry powder (see Cook's Note)
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 1/3 to 1 1/2 pounds Poached Chicken Breasts, recipe follows
4 scallions, finely chopped
1 small green apple, peeled and finely chopped
1 organic carrot, shredded
Softened butter, for the rolls
4 New England sandwich rolls or brioche lobster rolls
Chopped crispy romaine hearts or other lettuce
1/2 to 2/3 cup slivered almonds, toasted
Crystallized ginger, very thinly sliced, for garnish
Vegetable chips or sweet potato chips, for serving
6 bone-in, skin-on chicken breast halves (or 3 full breasts)
4 cloves garlic, smashed
2 to 3 celery stalks, quartered
1 bay leaf
1 carrot, quartered
1 lemon, sliced
1 onion, quartered
Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
Kosher salt

Steps:

Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.

YOGURT & ALMOND CHICKEN CURRY

Yogurt & almond chicken curry image

Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time

Provided by Lulu Grimes

Categories Dinner, Main course

Time 55m

Number Of Ingredients 15

Ingredients

2 green chillies , roughly chopped
100g ground almonds
thumb-size piece ginger , grated
4 garlic cloves
200ml single cream
2 tbsp vegetable oil
1 onion , finely chopped
3 cloves
2 cardamom pods
1 cinnamon stick
4 tsp garam masala
12 skinless, boneless chicken thighs
100g full-fat natural yogurt
20g pack coriander , chopped
naan bread or basmati rice, to serve

Steps:

Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.
Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.

Nutrition Facts : Calories 422 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.47 milligram of sodium

CHICKEN IN YOGURT AND ALMOND CURRY

Chicken in Yogurt and Almond Curry image

A simple curry recipe for all days with a rich yogurt almond sauce. For this recipe I use stabilized yogurt and it works. If you don't have it, please for more informations read: http://www.indiacurry.com/faqhints/preventyogurtcurdling.htm

Provided by Artandkitchen

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 kg boneless chicken (deskinned) or 4 chicken legs (deskinned)
1 tablespoon ginger (grated)
2 tablespoons oil
4 garlic cloves (crushed)
1/2 teaspoon red chili powder (to taste!)
1 teaspoon coriander powder
1 teaspoon garam masala
2 cups plain yogurt, if possible stabilized
3 green cardamoms, crushed
2 cloves
1/2 salt (to taste)
2 tablespoons almonds (ground)
1/4 garam masala (for topping)
1 tablespoon almonds, splits (for topping, roasted)

Steps:

Place chicken in a bowl and coat well with ginger and garlic.
Heat the oil in a pot and roast at medium heat the chicken for about 5-10 minutes.
Add chili, garam masala and coriander.
Cook for 2 more minutes turning once.
Add yogurt, cardamom, cloves and salt.
Cook 5 minutes.
Turn once the chicken and cook covered 20 more minutes.
Add almond ground and cook additional 5 minutes or until through. If the sauce is not thick enough you can add more almonds ground or some roasted flour if you have.
Place chicken with sauce on serving dishes and top with garam masala and almonds.
Serve with rice or naans and vegetables of course!
Note: To the spices you can add turmeric, ginger powder, cumin, curry leaves, bay leaves or simply more of the proposed quantities.

EASY ALMOND CHICKEN

Easy Almond Chicken image

Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.

Provided by JMOOSE

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 8

Number Of Ingredients 5

Ingredients

8 skinless, boneless chicken breast halves
1 pinch garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (5 ounce) can evaporated milk
8 ounces toasted almonds

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g

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