Almond Chicken Curry. Chicken in Rich Almond Sauce. Badam Kozhi Kozhambu. Badam Araithu Vitta Kozhi Kuruma.

Actully this recipes id cooked with 100(hundred)almonds. Since I used just 500 grams of chicken I reduced it to 25+25.

Ingredients:

Chicken Breast(500grams) – boneless, skinless cubed
Almonds 25 – made into Puree
Onion 1-2 large grated
Ginger paste 2 spoons
Garlic paste 2 spoons
Tomatoes 3 finely chopped/puree
Fresh yogurts
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Ghee 1 cup

To be Toasted n Powdered:

Coriander seeds 1 spoon
Fennel seeds 1 spoon
Cumin seeds 1 spoon.

For Tempering:

Bay leaves 1 crumbled
Cardamon pods 6 crushed

For Garnishing:

Large White Onions 2-3 sliced
Green chilies/Jalapenos 6 sliced
Almonds 25 numbers
Oil for stir-frying
Cilantro leaves few.

Method:

In a large skillet, heat ghee. Stir-in bay leaves and cardamon pods. Saute for 30 seconds.

Now add grated onions and fry till it turns to golden color. Add ginger-garlic paste and fry real good. Maybe until its fragrant.

Now add tomatoes, cover and cook. When they are pulpy, add salt, turmeric, chili, garam masala and powdered spices too. Fry for few minutes.

When oil shows up on top, stir-in chicken. Cover and cook till tender. Maybe add limited water.

When the chicken is almost done, add yogurts and almonds puree too. Cover and cook for 5-7 minutes. Maybe till gravy thickens and oil shows up on sides.

Well…meanwhile stir-fry sliced onions and chilies. Set aside. Fry the whole almonds too. Set aside.

When the curry is ready, add onions, almonds, chlies and cilantro leaves. Give a quick twist.

Serve warm with chappathis, pulka rotis or palin rice.