Yoghurt & Almond Chicken Curry

Add our Thick & Creamy Greek Style Yoghurt to your favourite curry or try this recipe! 

Recipe from https://bit.ly/2RlZXSw (BBC, by Lulu Grimes) 


100 grams almonds, ground

12 skinless and boneless chicken thighs

100 grams Thick & Creamy Unsweetened Greek Style Yoghurt 

2 green chillis, roughly chopped

1 thumb-size piece of ginger, grated

4 garlic cloves

200 ml single cream (can be substituted with yoghurt)

2 tbsp vegetable oil

300 ml water

1 onion, finely chopped

3 cloves

2 cardamom pods

1 tsp cinnamon

4 tsp garam masala 

20 grams coriander, chopped

Naan bread or rice to serve with



1. Heat the oven to 180C/160C fan/gas 4. Whiz together the almonds, chillies, ginger, cream, garlic and water to a paste.

2. Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp of the garam masala. Fry and stir for 1 min before adding the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to simmer. Scoop the yoghurt over the top. 

3. Bake in the oven for 40 minutes or until the chicken is cooked through. Sprinkle with the remaining garam masala and coriander. 

Serve with naan or rice, and enjoy!