Almond and Yogurt Chicken Curry

Almond and Yogurt Chicken Curry

The picture looks awful but it is a rich curry worth trying. It’s loosely based on a traditional dish called murgh badami.

  • One chicken (or four chicken thighs) cut in pieces.
  • 3 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 slice of ginger, finely chopped
  • 1 teaspoon chili powder
  • 1 1/2 teaspoon turmeric
  • 25 chopped almonds
  • 2 tablespoons garam masala
  • 1/2 cup yogurt
  • Ghee or butter
  • Salt
  1. Brown onions in ghee or butter.
  2. Add chicken, garlic, ginger, salt, chili powder and turmeric, and cook over medium heat for 3 or 4 minutes.
  3. Add garam masala and cook for another 2 minutes.
  4. Add yogurt and keep cooking for a minute.
  5. Add chopped almonds, put the lid on and keep cooking until chicken is tender.


  • This dish will look a lot better using ground almonds.
  • You can finish it adding some cream but I believe it’s already quite rich.
Kashimiri Lamb Curry

Kashimiri Lamb Curry

This recipe comes from a book I bought many years ago, before the internet was mainstream and Yahoo! was still a young exciting company. I still use it because it’s filled with simple recipes that seem quite authentic.

  • 1kg lamb, cut in bit sized pieces
  • 1/2 cup of strained yogurt
  • 1 teaspoon of dry ginger
  • 1 teaspoon salt
  • 1 tablespoon paprika
  • 1 tablespoon grated fresh ginger
  • 2 cups of water
  • 1 tablespoon garam masala
  • 2 tablespoons chopped cilantro or mint
  1. Mix meat with dry ginger, yogurt and salt and cook uncovered until the sauces starts to stick to the bottom of the pot, stiring ocasionally.
  2. Add paprika and grated ginger, stir for a couple of minutes.
  3. Add water and simmer uncovered until the sauces thickens and the meat is very tender. You can achieve a better result doing this in four steps, adding half a cup of water at a time.
  4. Add garam masala and chopped cilantro, stir well and serve with white race and a onion sambal.

The sauce has a nice sandy texture and it’s full of flavor. A small serving goes a long way with steamed rice.

It freezes very well.


Tomato and yogurt chicken curry

Tomato and Yogurt Chicken Curry


  • 1 medium chopped onion
  • 3 choped cloves of garlic
  • 1 teaspoon chopped ginger
  • A generous handful of chopped fresh mint
  • 2 tablespoons of garam masala (or the curry powder of your choice)
  • 1 teaspoon turmeric powder
  • 1/2 cup yogurt
  • 2 chopped tomatoes (I use canned ones)
  • 2 large chicken things, cut in 4 or 5 pieces each.
  • Gee, butter or vegetable oil
  • Salt
  1.  Gently fry the onions, garlic, ginger and mint in a ghee for 3 minutes.
  2. Add the garam masala and turmeric and stir a little bit.
  3. Add yogurt and tomatoes and let simmer for 5 minutes.
  4. Add chicken and cook until it’s tender. If the sauce is too watery (not all tomatoes and yogurt have the same water content), let it simmer uncovered until it thickens.
  5. Serve with rice, chapatis or dinner rolls.

This recipe tastes much better the day after.