Almond Crusted Chicken with Dijon, Curry, Tamarind Sauce

If I started this blog writing mostly cheat dishes – ones that look and taste great but are actually exceedingly easy to make – then lately I have definitely moved towards those that actually require some work and finesse. Although this one is only moderately challenging, it does require a bit of work to pull off.

The almonds need to be chopped finely enough to act as bread crumbs, otherwise they won’t bind well enough to create a solid coating. Steam cooking the chicken with broth will ensure that it is cooked through but still juicy and tender. However, if the almond crust isn’t fulled sealed then the steam will cause it to crumble.

All things considered however, the effort required for this dish is completely worth it. If done correctly, the outer crust of the chicken will be crunchy and seared with a light almond flavor. Those almond notes will pair perfectly with the sauce, a unique fusion of flavors from a variety of different cuisines. The tamarind provides a tart base, the Dijon and curry powder give it verve and spice, while the honey, soy sauce and mayonnaise smooth the edges to create a sauce like you’ve never taste before.

While this dish takes some skill, don’t let that dissuade you from trying it. Even if the almond crust doesn’t work, you’ll still have a well cooked chicken breast with delicious sauce. The only way to become a better chef is to challenge yourself!

(And if you’re still feeling nervous, don’t worry. I completely screwed up this dish the first time I tried to make it.)

Almond Crusted Chicken with Dijon, Curry, Tamarind Sauce

  • 1 chicken breast
  • 1 egg, beaten
  • 1/4 cup almonds, very finely chopped
  • 1/2 cup chicken broth
  • 2 tablespoons curry powder
  • 3 tablespoons Dijon mustard
  • 2 tablespoons tamarind concentrate
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon juice


  1. Heat a pan to medium-high heat and coat lightly with butter. Dip the chicken breast in the egg mixture and dredge it in the chopped almonds. Lay the chicken breast in the pan and sear both sides. Empty the chicken broth into the pan, cover, reduce to medium heat and continue cooking until done, approximately fifteen minutes.
  2. In a bowl, combine the curry powder, Dijon, tamarind, soy sauce, honey mayonnaise and lemon juice and mix thoroughly.
  3. Plate the chicken, drizzle with sauce and serve.

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