Honestly, this is one of the most satisfying currys we make at home, it’s a great way to build up your chilli heat tolerance if you tend to prefer creamy mild currys. Let me know how you get on!
- 4 Chicken breasts, sliced or 300g Raw King Prawns
- 100g Ground almonds
- 1 can Coconut milk
- 250g yoghurt
For the ‘massalla’
- Coriander stalks chopped
- 1 onion
- 1 thumb ginger
- 6-8 cloves garlic
- 2-3 chillis – depends how hot you want it
- 1 tsp cumin seeds
- 5-6 cloves
- 4-5 cardamom pods
- 1 stick of cinnamon
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- Toasted Flaked almonds
- Toasted desiccated coconut
- Coriander leaves, chopped
If you’re making this with Chicken, fry the diced pieces in extra virgin coconut oil until nice and brown and set aside – it doesn’t need to be fully cooked through at this point.
Blitz the onion, coriander stalks, garlic, ginger and chilli in a blender with 1 tbsp oil and some salt and pepper. This is your massalla.
In a frying pan, warm some more coconut oil and add the cloves, cardamom, cumin seeds and cinnamon stick until they start to give off a nice aroma. Then add your massalla. Allow this to cook down on a medium heat for about 10 minutes – once most of the water has evaporated.
Then add your dry spice ingredients and the ground almonds. This will make the pan very dry so turn the heat down and let it cook for a minute or so until the aromas start to fill the room and your belly grumbles. Then add the coconut milk and yoghurt.
Give it a taste and adjust accordingly – it may need a little more curry powder, ground cumin or ground coriander at this point and make sure you check for seasoning. If its not sweet enough, drizzle in a teaspoon of honey – but be careful how much you put in.
Add the browned chicken or raw prawns at this point and cook down for 5-10 minutes or so.
Top with a mixture of toasted desiccated coconut, flaked almonds and coriander leaves and serve with rice or chapattis.