This is a quick and easy, but comforting and tasty curry which is rich, creamy and comforting with a bit of a kick. This curry recipe has a delicious blend of spices, tomatoes and coconut cream with marinated chicken breast pieces.

almond and coconut chicken curry recipe

Marinating of chicken is a North Indian style of preparing curry and the key here is to marinate the chicken for as long as you can, even overnight to give you a tender and juicy dish.





  • 3 Tbles Oil
  • 1 Large Onion Chopped
  • 500g Boneless Chicken Breast Cut into Bite-Sized Pieces
  • 2 Tsps Ginger and Garlic Paste
  • 1 Tsp Chilli Powder
  • 11/2 Tsps Garam Masala
  • 1/2 Cup Greek Yoghurt
  • Salt To Taste
  • 1/2 Cup Tomato Puree
  • 1 Cup Water
  • 1/2 Cup Coconut Cream
  • 1/2 Cup Chopped Coriander
  • 1/3 Cup Flaked Toasted Almonds


1Marinate the chicken with the ginger and garlic paste, chilli powder, garam masala, salt and greek yoghurt in a large bowl.



Cover and marinate in the fridge for a few hours or ideally overnight.


3Heat the oil in a medium-sized saucepan over medium heat. Fry the onion until lightly golden.


4Add the marinated chicken and cook over medium heat for about 10 minutes, then add the tomato puree and a little bit of water.


5Simmer gently for another 10 mins, and stir through the coconut cream and a bit more water if needed.


6Stir through the chopped coriander and sprinkle the toasted almond flakes on top.