Updated: Oct 23, 2021
This is a bit of a cheat recipe when you are pushed for time. I reckon you could put it together in the same time you would wait for a take-away to be delivered. At least this way, you know what's in it.
It's probably more on the korma side because is has almond meal in it. I like to use a tikka paste in as I like that spice combo, so I'm not sure if that's authentic. Great with a side of coconut rice and cheese flatbread.
3 tbsp. tikka paste
1 can coconut milk
1 stock cube
5 chicken thighs diced
2 cloves garlic, minced
2 tbsp. coconut oil
1 red onion, diced
100g almond meal
Heat a frying pan on a medium heat and add the coconut oil. Add the onion and fry until soft and translucent, approximate 10 minutes.
Add the garlic and fry for a minute. Add the curry paste and fry until the lovely aromas start to waft up your nose.
Add the chicken and fry for a couple of minutes. Then add the passata. Cook the passata for a couple of minutes until reduced a bit.
Pour in the coconut milk. Sprinkle in the stock cube.
Stir in the almond meal and allow the curry to simmer for 15-20 minutes until it has reduced.
Dig in !