Name: One Hundred Almond Curry (Sau Badam Ni Kari)
Yield: Serves 6 to 8.
Cuisine: India
Ingredients: Juice of 2 Key limes or 2 to 3 tablespoons prepared tamarind pulp; Milk of 1 coconut, or 3 cups canned or frozen coconut milk or reconstituted powdered coconut milk; 2 teaspoons (or more) salt; 4 cups (about) water; 2 medium onions, thinly sliced; 3 tablespoons vegetable oil; 2 teaspoons cumin seeds; 2 pounds chicken thighs, trimmed of excess fat (8 to 10 thighs, depending on size); 3 teaspoons white poppy seeds; 10 dried red chiles; 4 teaspoons coriander seeds; 101 unblanched almonds; ¼ to ½ cup water; 1 (3-inch-long) piece peeled fresh ginger, coarsely chopped; 8 cloves garlic, peeled; ½ teaspoon ground turmeric; 2 (2-inch-long) sticks cinnamon or cassia; 10 black peppercorns; 4 cardamom pods; 8 whole cloves

Preparation info

Serves
6 to 8
.

Difficulty
Easy

Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

About

In my mother’s house and in my grandmother’s, One Hundred Almond Curry was always regarded as one of the great festive dishes because of the double extravagance of chicken and almonds. The idea seems quaint now, when chicken is an everyday food both here and in India, and especially in a place like California, where almonds can be used in heedless abundance. Because it’s inauspicious to count things out in even numbers, the masala for this curry always has an extra almond added to it, just