This rich and delicious Almond Chicken Curry features a homemade almond paste blended with spices and marinated chicken, slow-cooked to perfection. Serve it garnished with ginger juliennes for an aromatic meal.
1: Boil the almonds in water until the skin becomes puffed.
2: Remove the skins from the almonds.
3: Grind into a smooth paste with all the other ingredients.
4: Marinate the chicken using all the ingredients including the almond paste. Marinate for at least 20 minutes.
5: Heat oil in a pan and add all the whole spices. Add the green chilli and onion, and sauté until the onion is golden brown.
6: Add the chicken and sauté for 5 minutes.
7: Add water, cover, and cook for 15 minutes.
8: Open the lid, stir, and cook until it reaches the desired consistency.
9: Add the Kewra water, coriander leaves, and fresh cream. Turn off the heat and serve, garnished with ginger juliennes.
