Weekend Wellness / Indian Meals

Almond "Butter" Chicken Curry

4 skinless chicken breasts


The Marinade

4 finely chopped garlic cloves

½ finely chopped thumb sized piece ginger

2 tbsp garam masala

1 tbsp turmeric

1 tbsp cumin

1 tbsp Kashmiri chilli powder

100ml yoghurt

2 tbsp almond butter

½ tbsp sea salt

The Sauce

2-3 tbsp avocado oil

1 finely diced large onion

2 finely chopped garlic cloves

½ finely chopped thumb sized piece ginger

1 ½ tbsp ground cumin

1 tbsp ground coriander

½ tbsp chilli powder

½ tbsp kasoori methi (dried fenugreek leaves)

300g chopped tomatoes (or freshly crushed tomatoes)

1 tbsp tomato puree

200ml evaporated milk

Sea salt to taste

Coriander (to garnish)


Chop the chicken into large dices and then massage all “The Marinade” into the chicken pieces in a large mixing bowl. Cover and place in the fridge to soak in the marinade for at least 1 hour, if not overnight for added flavour.

Finely chop or finely dice the onions, garlic, and ginger and then start to cook the sauce.


Heat the avocado oil in a large saucepan to a medium heat and then add the finely diced onions into the pan. Fry the onions for 5–10 minutes to soften and allow them to brown a little. Now add the garlic and ginger and continue to cook for a further 2–3 minutes. Next, add the ground cumin, coriander, chilli powder and kasoori methi and tomato puree and cook through for a further 1–2 minutes. Then add the tomatoes and a generous pinch of sea salt and cover with a lid. Allow the salt to bring the moisture of the tomatoes out for about 4–5 minutes before then lifting the lid. Pour in the evaporated milk and bring to a boil. Once boiling, turn the sauce down to a low heat and allow to simmer for 15–20 minutes. Once the sauce has taken a turn in colour, use a hand blender to blitz the sauce into a smooth curry sauce. Then add the chicken pieces to the smooth sauce and continue to simmer on a low-medium heat for 20–30 minutes. Stir the curry every 5–10 minutes to avoid sticking on the base of the pan. Garnish with coriander.