Chicken Curry with Almonds is a delicious, sweet dish which works well on its own, just served with rice, or as part of a multi-course Indian meal.
2 tbsp ghee or cooking oil
1 medium red onion, finely chopped
1½ – 2 tsp Go Spice Blend
4 small chicken breasts, cut in half
200g Greek-style yoghurt
2 tbsp ground almonds
½ – 1 tsp salt
100 ml water
For the garnish (optional)
small handful of flaked almonds, toasted
small handful of fresh coriander, chopped
Warm the ghee or oil in a pan over a low-medium heat. Add the onions and fry, stirring occasionally, for 5-10 minutes until softened. Add the Go Spice blend and stir fry for 30 seconds. Add the chicken and cook for 2 minutes, stirring regularly. Add the yoghurt, ground almonds, salt and water. Bring to a vigorous simmer then reduce the heat a little and continue to simmer gently for 15 – 20 minutes, until the chicken is cooked through. Serve sprinkled with the toasted almonds and coriander.