Ingredients
• 3/4 cup (90g) almond meal
• 1 cup (250ml) water
• 1 tbs ghee
• 2 brown onions, cut into wedges
• 2 tsp finely grated fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 8 (about 800g) chicken thigh fillets, halved
• 2 tsp garam marsala
• 1/2 cup (125ml) cream
• Toasted flaked almonds and coriander leaves, to serve
• Curry leaf and coconut rice
• 1/2 cup (40g) shredded coconut
• 1 tbs ghee
• 12 curry leaves
• 1 cup (200g) Sunrice basmati rice
• 1 1/2 cups (375ml) salt-reduced chicken stock
Method
1. Combine the almond meal and water in medium bowl. Set aside for 1 hour to soak.
2. Heat the ghee in a large saucepan over medium heat. Add the onion and ginger, cook, stirring for 10 minutes or until onions are golden. Add the cumin, coriander, turmeric, cinnamon, cardamom; cook, stirring, for 1 minute or until aromatic. Add the chicken and almond meal mixture; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until chicken is cooked through and sauce thickens slightly.
3. Add the cream and cook for a further 15 minutes or until sauce thickens. Remove from heat. Add the garam masala and stir to combine. Season with salt and pepper.
4. Meanwhile, to make the curry leaf and coconut rice, heat a large saucepan over high heat. Add the coconut; cook, tossing, for 2-3 minutes or until toasted. Transfer to a bowl. Melt ghee in pan; add curry leaves and cook, stirring for 1 minute or until fragrant. Add the Sunrice basmati rice and half the coconut and stir to combine. Add the stock and bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat. Set aside, covered, for 5 minutes to rest. Sprinkle with remaining coconut.
5. Sprinkle chicken curry with flaked almonds and coriander. Serve immediately with curry leaves rice.
