Curried Almond Chicken with Curried Coconut Rice and Gingered Veggie Relish

1 ½ pounds boneless, skinless chicken cut into single serving sizes and pounded an inch thick

½ cup buttermilk

3 cloves minced garlic

1 ½ teaspoons salt

1 ½ teaspoons coriander

1 teaspoon turmeric

4 tablespoons blanched almonds, ground

½ cup flour

½ teaspoon cumin

½ teaspoon ground pepper

½ teaspoon dried chili powder

2 tablespoons butter

2 tablespoons olive oil

1 cup diced onions

¼ cup sake or beer

1 cup plain yogurt

1 teaspoon curry powder

¼ cup quartered blanched almonds

¼ cup unsweetened coconut

Marinate chicken pieces in buttermilk, garlic, salt, coriander and turmeric overnight in the refrigerator. Remove chicken pieces from the marinade and let drain. Mix ground almonds, flour, cumin, pepper and dried chilies. Dredge chicken pieces in flour mixture. Heat olive oil and butter and sauté chicken pieces with onions. Remove to a platter and deglaze pan with sake or beer. Stir in yogurt and curry and when heated drizzle sauce on chicken pieces and sprinkle with almonds pieces and coconut. Serve with curried rice and vegetable relish.


Curried Coconut Rice

2 tablespoons butter

½ cup minced onion

1 tablespoon hot curry powder

1 teaspoon salt

1 ½ cups long grain or jasmine rice

1 cup coconut milk water

½ cup milk

1 cup chicken broth

¼ cup fresh minced cilantro

Heat butter in a saucepan and sauté onions for a few minutes and add curry, salt and rice. Sauté a few minutes more and add coconut water, milk and broth. Cook over low heat for about 20 minutes or until rice is tender. Sprinkle with cilantro.


Spicy Gingered Vegetables Relish

1 tablespoon butter

1 tablespoon olive oil

3 cloves garlic, grated

1 jalapeno or serrano chili, seeded and grated

1 inch piece ginger, grated

½ cup grated zucchini

½ cup grated carrot

½ cup grated onion

½ teaspoon salt

½ teaspoon curry powder

½ teaspoon black pepper

Heat butter and olive oil and add the rest of the ingredients. Sauté until vegetables are tender. Serve warm with curried chicken and rice.


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