Almond Butter Chicken Curry

About

This recipe takes inspiration from Mughlai chicken, a traditional curry dish that uses a paste of ground almonds to create a rich base for the sauce.

This keto friendly curry uses almond butter and a variety of fragrant herbs and spices to create this earthy and creamy curry.

Perfect served over cauliflower rice.

Tip – ensure you are using an oily, runny almond butter – not a firm dry butter.

Ingredients

• 1 pound diced chicken breast fillet by tesco
• 4 teaspoon ginger
• 2 tablespoon cilantro
• 1 clove garlic
• 1 tablespoon onions
• 1 tablespoon sliced almonds
• 1 tablespoon almond butter
• 1 tablespoon water
• 1 tablespoon olive oil
• ⅛ ounce spices cumin ground by schwartz
• ½ teaspoon spices cinnamon ground
• ½ cup chicken stock pot by knorr
• ½ cup plain yoghurt by vital green farms
• ½ cup single cream by elmlea
• ½ teaspoon coriander by gourmet garden
• ¼ teaspoon turmeric
• ⅛ teaspoon spices cloves ground
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• ¼ cup water

Instructions

1. Grate the ginger and mince the garlic. Add to a food processor with the almond butter, 1 tablespoon of chopped cilantro, cumin, cinnamon, coriander, turmeric and pepper.
2. Blend on a low speed to form a thick chunky paste. Scrape down the sides of the blender and add 1 tablespoon of water. Blend again to form a smooth paste. Adding a little more water if necessary.
3. Heat the olive oil in a large casserole dish over a medium/high heat and add the chicken pieces. Cook the chicken pieces until golden brown and set to one side.
4. Finely chop the onions and add to the pan, fry gently until soft.
5. Add the almond butter paste to the onion mixture and stir to combine.
6. Pour the yoghurt into the pan and stir into the paste.
7. Add the cream, remaining water and stock to the pan and stir well to form the sauce. Bring to a simmer.
8. Add the chicken pieces to the sauce, season with a little salt and continue to cook gently for a further 20 minutes until the sauce has thickened and the chicken is completely cooked through.
9. To serve, scatter with flaked almonds and the remaining cilantro.

Nutrition Facts

• Servings: 2
• Calories: 696.9kcal (per serving)
• Fat: 32.0g (per serving)
• Carbs: 14.9g (per serving)
• Protein: 91.0g (per serving)