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1
First, cook rice according to the instructions on the packet: bring water to a boil in a small pan with a pinch of salt, one clove, one laurel leaf and 2 or 3 spoons of coconut milk. When it starts to boil, put the packet of rice inside the pan and let it cook for 10-12 minutes (according to instructions). Once the rice is ready, leak out and drain it. Set aside.
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2
Second, with a grinder (or hand mortar otherwise), crush the spices: clove, cinnamon, curry, cayenne pepper (depending on how hot you want it). Add one clove of garlic and grind again. Save this mix for later.
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3
Next, chop one onion and poach it in a big pan with some olive oil, medium heat. Stir until it goes translucent.
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4
Once the onion is poached, add the mushrooms and the mix of spices. Lower heat and keep stirring while you go with next steps.
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5
Pour almonds into a pan (no oil needed) and saute them just a bit. Once they start to get brown, put away from the pan (be careful, they get burn easily) and grind them until they look almost like flour. Set aside.
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6
Using the same pan, add some oil and cook the chicken to high heat with a pinch of salt. Once it's cooked, add it to the first pan with onion, mushrooms and spices..
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7
Now, add about 250 ml of coconut milk (2 or 3 cups, or as much as you want), stir and combine well. Let it cook to medium heat.
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8
Add crushed almonds to the pan, stir and let the sauce reduce during 5-10 minutes (according to desired thickness).
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9
Once the curry and coconut sauce has reduced a bit and looks thick enough, move aside and serve with freshly cooked basmati rice. Our healthy thai feast is ready, enjoy!
