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
- 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.
- 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.
- 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.
- Finely chop the onions and add to the pan, fry gently until soft.
- Add the almond butter paste to the onion mixture and stir to combine.
- Pour the yoghurt into the pan and stir into the paste.
- Add the cream, remaining water and stock to the pan and stir well to form the sauce. Bring to a simmer.
- 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.
- 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)