Creamy Chicken Curry

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80 minutes Prep: 30 minutes Cook: 50 minutes

226 calories per serving view nutrition facts

Ingredients

1	kg	chicken pieces
4	tablespoons	ghee (clarified butter)	or oil
1	medium	onion	quartered
2	each	garlic cloves
1	x	ginger	1 cm
4	tablespoons	almond meal
1/2	teaspoon	turmeric
1	teaspoon	chili powder
2	teaspoons	coriander	ground
1	cup	coconut cream	or cream
1 1/2	teaspoons	garam masala
3	large	eggs	hard boiled
2	tablespoons	almonds	flakes
1	each	lime
1	x	mint sprigs	or coriander

Directions

Cut the chicken pieces into 5-cm pieces with a cleaver or heavy knife.

Brown in the ghee or oil until evenly coloured, then remove and keep warm.

Grind the onion, garlic and ginger to a paste in a food processor.

Fry in the same pan until golden.

Add the almond meal, turmeric, chilli and coriander.

Cook for 1-2 minutes, stirring.

Return the chicken to the pan with 1 cup water.

Partially cover and simmer until the chicken is tender, about 25 minutes, turning several times.

Stir in cream, garam masala and hard boiled eggs cut into wedges.

Heat through gently.

Transfer to warmed serving dish and garnish with the almonds, wedges of lime and sprigs of herbs.

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