Chicken Curry with Toasted Almonds

Enjoy Indian-inspired cuisine at home. This recipe uses a medley of spices to create a flavor profile recognized a world away. A little sweet. A little heat. What more do you want? Garnish with the toasted almonds and slices of fresh lemon. Goes well over a long grained rice like Basmati.


10 minutes


40 minutes


4 to 5




  • ⅓ cup slivered almonds
  • ¼ cup Challenge Butter
  • 2 cups sliced onions
  • 2 teaspoons pressed or minced garlic
  • 2 teaspoons grated or minced ginger root
  • 1 fresh green (Serrano) chili, quartered lengthwise
  • 1 teaspoon salt
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • ¼ teaspoon red pepper
  • ¼ teaspoon turmeric
  • ¼ teaspoon black pepper
  • 1/8 teaspoon cinnamon
  • 2 pounds boneless, skinless chicken cut into 1-inch cubes
  • ¾ cup canned coconut milk
  • ¼ teaspoon crushed red pepper
  • 1 Tablespoon fresh lemon juice
  • 3 to 5 cups cooked rice (optional)
  • lemon slices (optional)


  • 1

    Toast almonds in skillet over medium heat, stirring constantly until nuts are lightly browned. Remove from heat and set aside.

  • 5

    Melt butter in a large skillet over medium heat. Add onions; sauté until limp and slightly browned at the edge. Add garlic, ginger and Serrano chili; sauté an additional minute. Stir in salt and spices; sauté briefly to blend.

  • 2

    Add chicken; stir and cook until pieces no longer appear pink. Add coconut milk and crushed red pepper. Stir until mixture comes to boil then reduce heat and simmer 20-25 minutes.

  • 3

    Remove from heat and stir in lemon juice. Sprinkle toasted almonds over the top.

  • 4

    Serve over rice and garnish with lemon slices if desired.

More Recipes