Dr Rupy brought an incredible blend of aromatic flavours to this week’s Saturday Kitchen serving up his mum’s tasty almond chicken curry with roasted masala chickpeas and green bean sambol.
The ingredients are: 12 fresh curry leaves, 2 fresh kaffir lime leaves, ½ tsp ground turmeric, 1 tsp cumin seeds, 1 tsp garam masala, 1 star anise, ½ cinnamon stick, 3 cardamom pods, lightly crushed, 1 tsp fenugreek seeds, 1 tsp dried chilli flakes, 2 tsp amchur (dried mango) powder, 15g fresh root ginger, finely grated, 3 garlic cloves, crushed, 60g ground almonds, 1 tbsp ghee (or coconut oil), 200g skinless, boneless chicken thighs, cut into bite-size pieces, 400ml boiling water, 2 tbsp tomato puree, 250g ripe tomatoes, roughly chopped, 160g spinach, roughly chopped, sea salt and freshly ground black pepper.
For the roasted masala chickpeas with green bean sambol: 1 x 400g tin chickpeas, drained and rinsed, 30g cashew nuts, roughly chopped, 60g fresh flat-leaf parsley, finely chopped, stalks reserved and roughly chopped, 160g green beans, 1 tbsp coconut oil, 2 tsp Sri Lankan curry powder (or garam masala), ½ tsp ground cinnamon, pinch dried chilli flakes, 200g cherry tomatoes, roughly chopped, 60g freshly grated coconut (or dry desiccated coconut), 1 lime, zest finely grated and juice, 1 banana shallot, thinly sliced, sea salt and freshly ground black pepper.
To serve: 15g fresh coriander leaves and 1 tbsp flaked almonds.
See recipes by Dr Rupy in his book titled: Doctor’s Kitchen 3-2-1: 3 fruit and veg, 2 servings, 1 pan available from Amazon now.