Badam Ni Curry Recipe

Badam Ni Curry picture


Preparation Time1 Hr 0 MinCooking Time1 Hr 0 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
Main Ingredient


 Chicken2 Small
 Onion1 , sliced
 Black peppercorns1 Tablespoon
 Coconut milk2 Cup (32 tbs) (Extracted From 1.5 Coconuts)
 Tamarind ball1 , soaked in 0.5 cup hot water (Size Of A Walnut)
 Salt To Taste
 Ghee2 Tablespoon
 Ginger1 Inch
 Garlic8 Clove (40 gm)
 Kashmiri red chilies15 , seeded
 Cumin seeds2 Teaspoon
 Coriander seeds1 Tablespoon
 Poppy seeds2 Tablespoon

Nutrition Facts

Serving size

Calories 1445 Calories from Fat 879

% Daily Value*

Total Fat 100 g154.5%

Saturated Fat 38.7 g193.3%

Trans Fat 0 g

Cholesterol 348.4 mg

Sodium 412.4 mg17.2%

Total Carbohydrates 25 g8.2%

Dietary Fiber 9.1 g36.4%

Sugars 7 g

Protein 113 g226.1%

Vitamin A 15.1% Vitamin C 71.4%

Calcium 28.3% Iron 50.2%

*Based on a 2000 Calorie diet


Cook chicken with sliced onion, peppercorns and ginger in five cups water.
Allow chicken to cool in stock.
Joint chicken and strain stock.
Heat fat in another pan and fry ground spices, being careful not to allow it to burn, especially as there are almonds in it.
Add coconut milk and stock and simmer till curry has the consistency of cream.
Add chicken and tamarind juice and simmer for another five minutes.
Cool and reheat before serving.
Serve with boiled rice.