Chicken and almond curry recipe

4 ratings Rate
  • Serves 3
  • 20 mins to prepare and 12 mins to cook
  • 340 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

Heat the oil in a wok then add the chicken and cook quickly, without browning, until the juices run clear. Add the onion, garlic, spices and ginger. Cook, stirring constantly, for 2 minutes. Add the stock and ground almonds and simmer for 5 minutes, then season with salt and pepper to taste.

Stir in the Quark and serve on a bed of freshly cooked rice. Top with flaked almonds, a sprig of coriander and a sprinkling of ground paprika. 

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 2 tbsps oil
  • 250g chicken breast, skinned, boned and diced
  • 1 onion, peeled and chopped
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp garam masala
  • Pinch of cayenne pepper (to taste)
  • 1cm fresh ginger, peeled and finely chopped
  • 100 ml chicken stock
  • 50g ground almonds
  • Salt
  • freshly ground pepper
  • 200g Quark
  • To serve:

  • Flaked toasted almonds, a sprinkling
  • Fresh coriander, a sprig
  • Pinch of paprika
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Calories
    340
    17%
  • Sugar
    6g
    6%
  • Fat
    18g
    25%
  • Saturates
    2g
    10%
  • Salt
    0.3g
    5%
of an adult's Reference Intake daily amount.
Find out more
Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.