Chicken Curry with Almonds

Chicken Curry with Almonds
  • Yield: 6 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 15 Mins.
  • The spicy presence of green chilies, spicy curry and flavorful garlic simmered with Fisher® Almonds makes this chicken favorite a signature dish. 


  • 1/2 cup Fisher® Chef’s Naturals Sliced Almonds
  • 2 pounds skinless boneless chicken thighs
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 teaspoon chopped garlic
  • 1 tablespoon curry powder
  • 1 can (14.5-oz) diced tomatoes and green chilies, drained
  • 1 medium green bell pepper, diced


  1. Place almonds in a large dry skillet over medium-high heat. Stir frequently until nuts are browned. Remove from skillet to stop cooking, set aside.
  2. Add oil to hot skillet heat oil then add chicken, season with salt; brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate.
  3. Stir garlic, curry, and green pepper sauté 1 minute. Add tomatoes with their juice, and bring to a simmer. Add chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked - internal temperature reaches 165°F on a food thermometer, 15 to 20 minutes. Sprinkle with almonds to serve.
  4. Note: For a creamy curry, remove chicken from skillet after it is fully cooked. Stir ½ cup cooking liquid into 1 cup plain yogurt then return yogurt mixture to skillet. Serve chicken and sauce over rice, if desired. Do not boil when reheating.

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