Badami Chicken gets a makeover in my version of almond milk curry. Instead of using thick almond paste, I’ve used unsweetened almond milk, which gives this curry a nice almond flavor without the extra calories.
It’s been a while since a new post over at WhitBit’s Kitchen. Sorry about that! Things are cray over here. I’ll tell you all about it soon. But for now, I want to introduce a new dish to you, badami chicken. It’s not your everyday almond chicken, because I’ve used almond milk instead of almond paste. I’ve found cooking with almond milk to be a lot easier than almond paste, and it’s like, half the calories of almond paste, which is a big win in my book.
When I make special curries like this, I like to use thighs with bone. Thighs have such a great flavor, and bones only add to the flavor. There’s nothing worse than a bland curry, right? Believe me, I’ve made some bobo curries by accident, and they’re no fun. This curry is perfect, though. Almond milk is the star of the show here, and the end result is a rich and creamy curry you’d never believe was not super fatty and full of ridiculous calories.
Oh by the way, we saw Brit Floyd live last night at Verizon Arena. They put on an amazing show. If you’re a fan of Pink Floyd, you definitely want to check out their tour schedule. They’re on a world tour right now, so they may come to a city near you. It was K’s first concert ever and my first concert in at least five years. Next month we get to see Coldplay live, so we are super excited about that. Traveling all the way to Chicago! Can’t wait!
- 2 lbs chicken thighs, skinless, bone in
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 one inch piece ginger, minced
- 2 green chilis, diced
- ½ tsp turmeric powder
- 1 can diced tomatoes
- 2 +1 tbsp oil
- 1 tsp kala jeera
- 1 cinnamon stick
- 1 bay leaf
- 2 cups unsweetened almond milk
- 2 tbsp yogurt
- 2 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp cardamom powder
- 2 tbsp crushed kasoori methi
- salt to taste
- 1 tsp garam masala powder
- Cut chicken away from bone and cut into large pieces, leaving some chicken on the bones.
- Heat 2 tbsp oil in a large pan.
- Add chicken in batches to oil and brown on both sides. Remove chicken and set aside.
- In the same pan add the onions, garlic, ginger, and green chilis. Saute till onions are golden. Add turmeric and tomatoes. Saute for one minute.
- Remove from pan and blend. Set aside.
- Add the remaining oil to pan and add kala jeera, cinnamon, and bay leaf. Saute for one minute then add the blended tomatoes and onions.
- Stir together the almond milk and yogurt, then add to pan.
- Add the rest of the spices except for garam masala. Stir.
- Add the chicken.
- Reduce heat and simmer for 45 minutes or until chicken is tender.
- Stir in garam masala.
- Serve hot with naan, rice, or chapati.