I would like to cook the Mughlai Chicken but someone in my house has a nut allergy. Can I omit the ground almonds or substitute with a non-nut item?
Nigella's Mughlai Chicken (from FEAST) is a fragrant, creamy curry. The spice paste for the curry is made with garlic, ginger, ground cumin and coriander, chilli and ground almonds (almond meal). The almonds help to thicken the curry sauce, as well as adding some extra richness.
It is possible to omit the almonds from the sauce, though you may find that the sauce is a little thinner. If you wanted a slightly thicker sauce then mix 1 tablespoon of cornflour (cornstarch) with a little of the chicken stock from the recipe and add this to the onion and spice mixture when you add the first half of the yogurt. And rather than scattering over toasted almonds at the end you can strew over a handful of coriander (cilantro) leaves.