Dr Clare Bailey’s Kashmiri chicken curry

We love a good curry. Spices are great antioxidants and turmeric’s anti-inflammatory effect is enhanced when served with natural fat and added black pepper. For a vegetarian version of this Kashmiri chicken curry recipe, you can swap the meat for halloumi or paneer cheese, add tofu or nuts such as cashew. Serve with small portions of brown rice and a pile of steamed green veg. 

kashmiri chicken curry
Chris Alack


2 tbsp coconut oil
6 boneless, skinless chicken thighs (around 600g), halved
1 large onion, peeled and sliced
2 garlic cloves, finely chopped
1 long green chilli, thinly sliced
25g fresh root ginger, peeled and finely grated
2 tsp garam masala or medium curry powder
4-6 cardamom pods, lightly crushed
1 tsp ground turmeric
100g ground almonds
2 tbsp full-fat live Greek yogurt (optional)
freshly chopped coriander and toasted flaked almonds, to serve
sea salt and black pepper

1. Heat the coconut oil in a large wide-based saucepan or flameproof casserole and gently fry the chicken thighs, sliced onion, garlic, chilli and ginger, stirring regularly, for about 10 minutes or until the chicken is lightly coloured and the onion is softened. 

2. Stir in the spices and cook for 2 minutes more, stirring constantly. Add the ground almonds and 500ml cold water, a good pinch of flaked sea salt and lots of ground black pepper. Bring to a simmer, stirring all the while. 

3. Cover the pan or casserole dish with a lid and simmer gently for 20 minutes, stirring occasionally. Remove the lid and cook the curry for a further 10 minutes, or until the chicken is tender and the sauce has thickened, adding extra water if necessary. Stir in the live Greek yogurt, if using. Sprinkle with the coriander and flaked almonds to serve.

Food styling by Clare Lewis. Styling by Sue Radcliffe.