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Almond chicken curry with curry leaf and toasted coconut basmati rice
date:Jul 08, 2014
asmati rice
1 1/2 cups (375ml) salt-reduced chicken stock

Method

1. Combine the almond meal and water in medium bowl. Set aside for 1 hour to soak.

2. Heat the ghee in a large saucepan over medium heat. Add the onion and ginger, cook, stirring for 10 minutes or until onions are golden. Add the cumin, coriander, turmeric, cinnamon, cardamom; cook, stirring, for 1 minute or until aromatic. Add the chicken and almond meal mixture; bring to the boil. Reduce heat to low; cook, stirring occasionall

08/03 15:00