This curry has a rich, creamy flavour that is enhanced by the crisp, dry finish of Hahn Super Dry. It contrasts the spicy creamy chicken and almond flavours, cutting through the richness to re-set the taste buds so that you can appreciate each mouthful.

Serves 6


For the curry:

800g chicken thigh fillets; cut into quarters

¾ cup (90g) almond meal

100ml chicken stock

375ml almond milk

2 brown onions; cut into wedges

1 bunch coriander; leaves picked, stems and roots finely chopped

1 tbsp freshly grated ginger

½ cup (40g) toasted flaked almonds

2 tbsp extra virgin olive oil.

Dried spices:

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

½ tsp ground cinnamon

½ tsp ground cardamom

2 tsp garam masala

For the rice:

400g (2 cups) basmati rice

750ml salt reduced chicken stock

½ cup (50g) shredded coconut

12 curry leaves

1 tbsp extra virgin olive oil

Sea salt and freshly ground pepper to taste


Use almond meal and milk instead of cream for a low fat curry.

These spices are used in many curries, so it’s handy to keep stock at home.

For the curry:

Combine almond milk and almond meal in a bowl. Allow to soak for 30 minutes.

Heat olive oil in a large saucepan over medium heat. Add the onion, a pinch of salt and ginger. Stir for 10 minutes or until the onion is golden.

Add the cumin, coriander, turmeric, cinnamon and cardamom. Cook and stir for 2 minutes.

Add the chicken thighs and cook for a further 1 minute. Add the almond meal mixture and bring to a boil, then reduce the heat to low. Cook for 30 minutes; stirring occasionally.

Once the chicken is cooked through and the sauce has thickened, remove from heat and stir in garam masala, coriander roots and stems. Taste and season as needed.

For the coconut rice:

Heat a large saucepan over high heat. Add the shredded coconut and toss until toasted. Set aside coconut in a bowl.

Add olive oil and curry leaves and cook until fragrant. Add the rice, half the toasted coconut and stir to combine. Pour in the chicken stock and bring to a boil, then reduce heat to a low simmer. Cook covered for about 12 minutes or until liquid is absorbed and rice is tender. Sprinkle remaining coconut on top.

Sprinkle the curry with flaked almonds and coriander leaves, then serve immediately with the coconut rice.