The combination of coconut and almonds is fantastic! The toasted almonds and coconut add a nice crunch to the curry and the coconut milk gives it a nice coconut flavour. Give this recipe a whirl, you won't be disappointed.
3 tablespoons shredded coconut
3 tablespoons slivered almonds, chopped
1 can coconut milk
1/2 teaspoon cumin
1/2 teaspoon tumerick
1/2 teaspoon chili powder (or cayenne)
1" fresh ginger, finely chopped
1 onion, diced
3 tablespoons vegetable oil (I used organic sunflower)
1 bay leaf
3 cardamon pods
1 large dry chile crushed (more if desired)
2 tablespoons cilantro, finely chopped for garnish
In a frying pan over high heat toast the coconut and the almonds. Transfer to a medium size bowl. Add coconut milk and set aside.
In the same frying pan add 2 tablespoons of vegetable oil. Once it begins to smoke add onions and ginger. Saute for 2 minutes or so and then add the cumin, tumerick and chili powder. Saute for another 1-2 minutes. Add to bowl with coconut milk mixture.
In the same frying pan add remaining vegetable oil. Once it begins to smoke add the cubed chicken, bay leaf and cardamon pods. Brown chicken to seal it, about 5 minutes.
Once chicken is brown add the coconut mixture to the pan. Reduce heat to medium and add chiles. Cook for about 15 minutes.