Chicken almond curry with coconut milk

We come back to India. This is a delicious recipe from Bengala. Something not very complicated but really delicious. Chicken, almonds, coconut and spices, of course.


1 chicken breast
2 tablespoons oil
Some salt
1 tablespoon ground almonds
1 tablespoon flaked unsweetened coconut
½ cup coconut milk
1 teaspoon ground coriander
½ teaspoon ground chilli powder
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic
1 bay leaf
5 green cardamoms
1 dry red chilli
1 tablespoon chopped cilantro

The first thing we will do is to dry-roast the almonds and the flaked unsweetened coconut. The almonds must be peeled and then ground. We have to be careful. We must not burn the almonds and the coconut. We have to be stirring continuously and when the almonds and the coconut start to become brown, we will remove them from the fire. We do this to get more flavour. We will put the almonds and coconut in a bowl. Then we will add the coconut milk to the bowl. Along with the coconut milk we will add the ground coriander, the ground chilli powder, the ginger, the garlic and some salt. We will mix it well.
Now we will start cooking the chicken. Previously we will have cubed it. We will heat the oil in a wok and when it is hot, we will add the chicken, the cardamoms and the bay leaf. We will cook it for about three minutes, stirring continuously.
Then we will add the mixture in the bowl and we will lower the heat. Now we will add the dry red chilli and the cilantro. We will cover the wok and let it cook for 15 minutes. We can stir the chicken from time to time.
Finally, we will uncover, stir and let it cook three more minutes. And the chicken is ready. We can serve it with basmati. Enjoy.