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Method Prep:10min › Cook:45min › Ready in:55min
Place a frying pan over a high heat, add the ground almonds and dessicated coconut and dry fry until they have become lightly browned and toasted.
Place the contents from the frying into a mixing bowl and add the coconut milk, chilli powder, crushed chillies, ground ginger, ground coriander, salt and garlic, and whisk until all ingredients are mixed. Cover the bowl with cling film and place in the fridge until needed.
Heat the oil in wok and throw in the chicken, cardamon pods, bay leaves and fry off the chicken until sealed and no longer pink. Squash the cardamon pods with the wooden spoon, and the black seeds will break out. This will help add extra flavour and warmth to the dish. Now add the sauce from the fridge, stir, add half of the fresh coriander and cover and simmer for about 30 mins or until the chicken is tender and cooked.
Serve with more fresh coriander on top, some of your favrouite Pilau rice and naan bread, and enjoy!
Delicious! Easy to make and smells divine. I found it slightly on the spicey side, but I have a fairly delicate palate. Next time I'll probably miss out the crushed chillis and let the rest of the flavours speak for themselves. Thanks for sharing! - 04 Apr 2010
First time cooking any kind of curry, so was a bit sceptical. But this recipe was so easy to follow, and make. It smelt devine and tasted absolutely delicious. I didn't put it the chopped chillis, but might try it next time (this weekend I hope) - 24 Jun 2010