4 Serves
98 Mins
Using a sharp knife, make shallow slashes in the chicken pieces and place them in a large mixing bowl.
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Vitamin K
73 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
113 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
286 mg / 420 mgPhosphorus
891 mg / 1,250 mgPotassium
1206 mg / 4,700 mgSodium
918 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
68 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
4 g / 20 gCholesterol
125 mg / 300 mgCaffeine
0 mgNet Carbs
118 gAlcohol
0 g
In a separate bowl, whisk together the yogurt and red curry paste, then pour the mixture over the chicken, ensuring each piece is thoroughly coated. Cover the bowl and chill in the refrigerator for 1 hour.
Heat the cooking oil in a large frying pan over medium heat. Add the diced onion and minced garlic, sautéing for 4 to 5 minutes until softened.
Stir in the ground cumin, fresh ginger, and chili pepper, cooking for an additional minute to release their aromatics.
Add the marinated chicken to the pan and fry gently, turning occasionally, for about 10 minutes until the exterior is browned.
Pour in the remaining marinade, stock, and ground almonds. Cover the pan and simmer for 15 minutes, or until the chicken is cooked through. Season with salt to taste.
Scatter the flaked almonds over the curry and garnish with fresh flat-leaf parsley. Serve immediately alongside warm pilau rice, pickles, and crispy poppadoms.
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