Almond Chicken Curry With Curry Leaf And Toasted Coconut Basmati Rice Recipe

Cooking Directions

• STEP 1.Marinate the chicken pieces with yogurt, ginger-garlic paste, and spices.
• STEP 2.Heat oil in a pan and sauté onions until golden brown.
• STEP 3.Add the marinated chicken and cook until it is tender and cooked through.
• STEP 4.In a blender, blend almonds, coconut milk, and spices to make a smooth paste.
• STEP 5.Add the almond paste to the cooked chicken and simmer for a few minutes.
• STEP 6.Garnish with curry leaves and serve with toasted coconut basmati rice.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to enhance the flavors.
• Toasting the coconut before adding it to the rice adds a nice crunch and flavor.
• You can adjust the spice level according to your preference by adding more or less chili powder.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry and rice separately in the microwave or on the stovetop before serving.
• Serve the almond chicken curry with naan bread or roti for a complete meal.