This curry has gone viral – and with good reason: it is DIVINE and totally easy! Plus it feeds an absolute crowd and can be adjusted according to how many you have on your party list.
80 g whole almonds, plus extra to garnish
20 g extra virgin olive oil
250 g brown onions, roughly chopped
3 - 4 whole cloves
½ tsp cardamom seeds
½ tsp black peppercorns
1 tsp ground turmeric
1 star anise
1 tsp fennel seeds
½ cinnamon stick
2 tsp pink sea salt flakes or 1 tsp sea salt flakes (to taste)
5 cm piece ginger
4 cloves garlic
2 fresh long green chillies
200 ml pure cream
300 ml water
12 skinless chicken thigh fillets
200 g plain yoghurt (full cream)
½ loosely packed cup coriander, leaves only, chopped
1 fresh long red chilli, sliced
6 cups steamed white basmati rice, to serve
- Preheat oven to 180ºC. Place almonds into Thermomix bowl and mill 8 sec/speed 8. Remove from the bowl and set aside
- Place oil, onion, cloves, cardamom, peppercorns, turmeric, star anise, fennel seeds and cinnamon into Thermomix bowl and chop 3 sec/speed 6. Scrape down sides of bowl and sauté 10 min/Varoma/speed 1. Blend 20 sec/speed 6. Add almond meal, salt, ginger, garlic, green chillies, cream and water, and blend 30 sec/speed 9.
- Place chicken fillets into large ceramic baking dish and pour curry sauce over. Make sure each fillet is well coated and covered by the sauce. Dollop yoghurt over the curry. Cover, then bake for 1 hour. Uncover and bake for 20 minutes. Throw a few extra almonds on top of the curry and bake for a further 10 minutes.
Sprinkle with chopped coriander and red chilli, and serve with steamed rice or naan bread, if preferred.