Cardamom chicken with yoghurt and almonds from The Guardian by Yotam Ottolenghi

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Notes about this recipe

  • willinzuri on January 26, 2022

    I really loved this one-it's kinda similar to a a chicken korma, but I like the spices actually better. I used already ground almonds so I just had to stir in the cream without having to use a food processor.

  • Jane on June 07, 2019

    I didn’t love this. Admittedly I used boneless, skinless thighs which may change the end results a bit. But unusually for an Ottolenghi recipe it just didn’t have a lot of flavor. It’s not unpleasant - cream, yoghurt, almonds and cardamom will always be OK in my book - but it was just a bit...boring. Not something I’ve said before about an Ottolenghi recipe.

  • Fiona on October 20, 2013

    I was looking for something interesting to do with chicken for a large group coming round to watch the rugby. This was perfect - despite the focus being on the TV rather than the food, there were plenty of compliments and lots of second helpings. I wasn't sure about all the whole spices, I fished out a few before serving including the cinnamon sticks, but they mostly seemed to have disintegrated while cooking. Served with rice and loads of asparagus - any green vegetable would have been good. Definitely a 'do again'.

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