CURRIED ALMONDS
Steps:
- Preheat oven to 375 degrees F. Whisk egg white with spices. Add almonds and stir to coat. Put butter on a large cookie sheet and melt in the oven.
- Spread coated almonds on cookie sheet and return to oven for 20 minutes or until lightly toasted, turning almonds now and then to prevent sticking and to even out toasting. Allow to cool thoroughly before storing.
CURRIED ALMONDS
Provided by Food Network
Time 15m
Yield 1 cup almonds
Number Of Ingredients 7
Steps:
- Bring the Sauvignon Blanc to a boil in a small saucepan to cook off the alcohol. Add the curry powder, and continue cooking for 10 to 15 seconds. Set aside, and let cool.
- Heat the grapeseed oil in a heavy-bottomed pot until it registers 325 degrees F on a candy thermometer; add the almonds, and fry for 3 minutes. Carefully transfer the almonds to the saucepan with the curry mixture, and toss to coat. Add the extra-virgin olive oil, and season with salt, pepper and the zest.
Nutrition Facts : Calories 179 calorie, Fat 16 grams, SaturatedFat 1 grams, Sodium 63 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams
CURRIED ALMONDS
Make and share this Curried Almonds recipe from Food.com.
Provided by KittyKitty
Categories Lunch/Snacks
Time 20m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Place almonds in a shallow roasting pan; brush with butter, and stir well. Roast almonds at 350F for 10 minutes or until golden brown.
- Combine salt and curry powder;sprinkle over almonds, and stir until coated.
- Return to oven, and bake an additional 10 minutes.
- Drain on paper towels; cool. Store in airtight container.
Nutrition Facts : Calories 862.1, Fat 76.3, SaturatedFat 8, Cholesterol 10.2, Sodium 28.9, Carbohydrate 28.5, Fiber 17, Sugar 6.9, Protein 30.5
YOGURT & ALMOND CHICKEN CURRY
Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time
Provided by Lulu Grimes
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
- Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.
- Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.
Nutrition Facts : Calories 422 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.47 milligram of sodium
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CURRIED ROASTED ALMONDS – SALTED PLAINS
From saltedplains.com
5/5 (1)Total Time 22 minsCategory Appetizer, SnackCalories 325 per serving
- In a medium bowl, combine maple syrup and olive oil, whisk to combine. Add coconut sugar, curry powder, red chili flakes, cinnamon, vanilla extract, and 1/2 teaspoon of sea salt, whisking after each spice is added. Now add almonds and stir until almonds are coated completely.
- Transfer almond mixture to the prepared baking sheet, spreading in an even layer. Bake for 10-13 minutes or until toasted, watching in last few minutes that nuts don't burn. Remove from oven and drizzle remaining tablespoon of maple syrup on almonds. Stir to coat and spread back into an even layer. Sprinkle with additional sea salt, to taste.
- Let almonds cool completely on baking sheet and allow candied bits to dry and harden. Store curried almonds in an airtight container. Best eaten within 3-4 days.
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