John Myers
Tonka Beans – Chicken Curry with Coconut Milk and Almonds
The perfect tonka beans – chicken curry with coconut milk and almonds recipe with a picture and simple step-by-step instructions.
- 3 tbsp Oil
- 4 whole Tonka beans
- 2 whole Cloves
- 3,4 cm Ginger root
- 0,5 piece Nutmeg
- 1 pinch Cinnamon
- 2 tbsp Kukuma
- 1 El Cumin
- 1 st Chilli
- 1 El Salt
- 1 pcs Onion (yellow)
- 400 ml Coconut milk
- 100 gr Sliced almonds
- 700 gr Chicken breast
- Prepare a curry from the spices, crush the spices in a mortar, or alternatively smash them with a meat mallet.
- This is the safe method: to do this, all the spices are fried until it smells spicy – then infused with coconut milk (400 ml) and cooked until the desired intensity of the spices is reached. Then the spice coconut mixture is egg poured through a sieve.
- Meanwhile, roast 1 large onion in oil, add lightly salted chicken and then deglaze with the spiced coconut milk. And cooked…. until the coconut milk thickens slightly and the meat is done (about 10 minutes).
- Jasmine rice (Thai) has a bit of glue than basmati rice and goes better with liquid curries. To do this, froth a piece of butter in a saucepan, wash 2 cups, let dry jasmine rice tarnish. Salt. Ate with 4 cups of water and cook on a low flame, covered, until the water has evaporated. Unfortunately, it differs depending on the variety (area) and the tender grain of rice does not adhere to general information :)) Pineapples or mango chutneys go well with it.
- The tonka bean is originally from Guyana. From there it is now conquering the kitchens of the world and mainly gives fish and shellfish but also chocolate dishes a caramel and / or vanilla note. (but also eggs with bacon – see notes 🙂 She is advertised in her country of origin as the “glamorous queen of spices” – but of course the opposite is also claimed :)) and the queen is deposed.
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