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Recipe for :

Chicken and Almond Curry

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

This recipe comes from Martin's first recipe newletter.


3 medium onions
1 tablespoon oil
60g (2oz) ghee
1kg (2lb) chicken thigh fillets, halved
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 teaspoon fennel seeds
1 cinnamon stick
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chili powder
3 medium tomatoes, peeled and chopped
1 tablespoon tomato paste
1 tablespoon oil, extra
3/4 cup blanched almonds
3/4 cup plain yoghurt
1/2 cup packaged ground almonds
2 teaspoons garam masala
1/2 cup chopped fresh coriander

  • Slice half the onions, chop remaining onions. Heat oil and ghee in large saucepan, add chicken in batches, cook over medium heat for about 5 minutes or until chicken is browned all over. Remove chicken from pan.
  • Add sliced onions to pan, stir over medium heat for about 3 minutes or until onions are soft. Remove onions from pan; reserve.
  • Add chopped onions to pan with garlic and ginger, stir over medium heat for about 3 minutes or until onions are soft. Stir in seeds, cinnamon stick, ground coriander, cumin, turmeric and chili powder, stir over medium heat for 1 minute. Stir in tomatoes and paste, bring to boil, reduce heat, cover, simmer for 10 minutes, stirring occasionally.
  • Add chicken to pan, stir to coat chicken, cover, cook over low heat for about 20 minutes, or until chicken is tender.
  • Heat extra oil in small frying pan. Add blanched almonds, stir over medium heat until almonds are golden brown; drain on absorbent paper. Stir yoghurt and toasted almonds into curry, cover, simmer for 5 minutes, stirring occasionally. Stir in reserved sliced onions, ground almonds, garam masala and fresh coriander, stir over medium heat until heated through.

Serves 4

Martin James