Spiced Chicken with Almonds

Spiced Chicken with Almonds

Spiced Chicken with Almonds

I first came across this recipe many moons ago when I worked as Head Chef at the Dublin based Butlers Pantry Catering Company. It has had many tweaks made over the years, but the fact remains that the recipe is easy, quick, tasty, family friendly and even suitable for a dinner party. Win/Win I think :-)


Course Main Course, Mains
Diet Child Friendly, Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Low Carb, Low GI, Sugar free
Servings 4 - 6 people
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 450 g 3-4 chicken fillets or chicken thighs
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/4 tsp turmeric
  • Small pinch cayenne pepper opt
  • ½ tsp rapadura or coconut sugar
  • 1 small teaspoon salt
  • 50 g diced onion 1 smalll onion
  • 20 g ginger finely grated (3 cm piece)
  • 10 g garlic finely chopped (2 cloves)
  • 25 g ground almonds
  • 250 g diced red pepper
  • 1-2 tbsp sunflower oil or olive oil or rapeseed oil
  • 220 ml chicken stock
  • 1 tbsp lemon juice
  • 20 g fresh coriander finely chopped


  • Cut chicken fillets into strips or thighs into chunky pieces. Set aside
  • Mix turmeric, cayenne, salt, sugar, onions, ginger, garlic, peppers and almonds in a bowl. Blend either in a Magimix, Vita-mix or nutribullet (best) or with a hand blender, until a smooth sauce is formed.
  • Heat oil in small saucepan and fry blended sauce for 8-10 minutes, add in chicken stock and bring to a simmer. In the meantime lightly seal the chicken strips in a seperate pan using just a little oil of choice. Transfer chicken to sauce and simmmer approx 10 minutes or until chicken is cooked. Add lemon juice and coriander. Taste and season if necessary.
  • Serve with brown basmati rice or quinoa; or cold in wholemeal pitta breads

Maggie's Tips

If you want, double this sauce recipe and freeze in required portions or if you have left over sauce - freeze and use again.
This sauce is also good as a marinade on whole fresh chicken, pork leg or fillet, or instead of chicken use turkey or meaty white fish or prawns. Also works really well with Paneer and Tofu.
Can be eaten at room temperature. Use as a filling in wholemeal pita, wholemeal wraps, roti with crispy green lettuce, red onion and grated carrot. Serve with cooling full fat yoghurt.
Spoon on top of roti or nann breads to create your own spicy chicken pizza. Drizzle with cooling full fat yoghurt an
Mix 1-2 portions of the chicken mixture with 1 tin of drained chickpeas to create a spicy chicken and chickpea salad.
Serve as a filling in baked sweet potato

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