Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 12.48 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 50grams ground almonds
- 4teaspoons canola oil, divided
- 4 chicken breasts, boneless, skinless
- 1 large onion, peeled, chopped
- 3 cloves garlic, peeled and minced
- 5centimeters ginger, peeled and grated
- 1 1/2tablespoons curry powder
- 1tablespoons plain flour
- 2teaspoons honey
Description
This lighter take on the takeaway classic is just as delicious.
Method
Step 1 of 4
Pre-heat the oven to 200°C/180°C fan-forced. Spread the ground almonds on a plate and brush the chicken breasts with half the oil. Coat the chicken on both sides with the ground almonds and place on a lightly oiled baking tray. Bake for 20 minutes until golden and cooked through, remove from the oven and leave to rest.
Step 2 of 4
Heat the remaining oil in a large non-stick pan on medium heat and cook the onion for 5-6 minutes, add the garlic and ginger and cook for 2 minutes. Sprinkle over the curry powder and flour and cook for 1 minute, stirring.
Step 3 of 4
Gradually add 800ml of water to the pan, stirring all the time. Add the honey and simmer for 10 minutes. Remove from the heat and use an immersion blender to blend to a smooth sauce.
Step 4 of 4
Slice the chicken breasts and serve with the curry sauce and rice or a salad, if desired.
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