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When I cooked Almond chicken curry the other day I was  startled at the rich creamy taste. Convinced that someone had  sneaked in some fatty stuff when I wasn’t looking, I checked  again. Nope. It was still the way I left it. Almonds, yogurt, olive oil, all things healthy. Almond chicken curry is probably cooked in other kitchens with saturated oils, cream, butter, etc, but not at Healthy Living India. So here it is,  a simple, quick Almond chicken curry recipe that goes excellently with all things Indian (seen here with Palak  Paneer and multi-grain rotis).
Total time: 45 minutes (Prep time: 20 minutes, cooking time:  25 minutes)

Almonds are the most nutritious nuts of all. They are rich in  protein and are famous for lowering bad cholesterol. Some  studies show that Almonds eaten with whole grains offer the  most benefits. So we’re spot on with the multi-grain rotis on  the side.

Ingredients

1. Chicken – 1kg
2. Olive oil – 2 tablespoons
3. Almonds – 1 cup (240 gms)
4. Jeera – 1 teaspoon
5. Onions – 2 medium
6. Garlic paste – 1 tablespoon
7. Ginger paste – 1 tablespoon
8. Yogurt – 300gms
9. Red chilli powder – 1 teaspoon
10. Meat Masala – 2 teaspoons
11. Salt – 1.5 teaspoons
12. Coriander powder – 1 teaspoon

1. Peal the almonds. You can do this easily by dunking them in hot water for five minutes. Once hot, their skins just need a little tugging and they slip right off. 
2. Chop half the almonds, that’s roughly 120 gms, and fry them  in 1 tablespoon olive oil till they’re a light brown. Keep  them aside.
3. Puree the remaining almonds and keep that aside too. Don’t worry, I am going somewhere with this.
4. In a wide pan, heat oil. Add jeera and when the seeds start  sputtering, add the onions.
5. Once the onions are a golden brown, add ginger and garlic  pastes. Stir for a minute.
6. Add the masalas (meat masala, red chilli powder, salt,  coriander powder). Mix the masalas in well with the onions  and paste mixture,
7. Add chicken and stir into the paste.
8. Once the chicken has mixed in well with the paste, add yogurt. Keep on a medium flame for 10 minutes.
9. Add the almond paste to the chicken and mix in well with the gravy and chicken. Now, cover the pan and leave it on simmer for another 10 minutes. Go have a drink. Play squash, let your hair down.
10. Chicken’s done! Remember the almonds we chopped into halves and fried? If you can find them, add them on top of the Almond Chicken curry as garnish.

This Almond Chicken curry recipe might sound more complicated than it is. All you have to remember are three basic steps:

1. Preparation – Puree almonds, fry almonds, wash chicken.
2. Middle Earth – Add oil, jeera, onions, ginger, garlic, masalas, chicken and yogurt. (10 minutes)
3. Finishing touches – Add almond paste, simmer for 10 more minutes, garnish.

Simple!