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Any kind of curry is a favorite at our house. So, when the opportunity came up to create a curry using almond butter I jumped at the chance. You see, almond butter is one of those ingredients I’ve been thinking about lately. The thought of using it in a curry just seemed so appealing.
Spicy almond butter chicken curry is the perfect dish to make for a crowd, or for a nice Sunday dinner at home. The leftovers are fantastic! My husband and I both enjoyed them the next day. The fusion of flavors in this dish is positively delectable. The carrots, tomatoes, and cilantro surely add a great pop of color, texture and flavor.
You can also buy this product online by hovering over the image below.
MaraNatha Almond Butter is an excellent product. Well, actually there are two products: MaraNatha Creamy No Stir Almond Butter, and a MaraNatha No Salt or Sugar Added Almond Butter. ( See above and click to purchase.) Both have a rich toasted nutty flavor and smooth creamy texture. Both are perfect for creating a smooth and creamy curry sauce.
Now, I need to be very honest with you… Before starting to work on this post I was not aware that MaraNatha is one of the top U.S. producers of high quality organic nut butter. Having found this out, it is definitely the perfect choice for a healthy and high quality nut butter.
MaraNatha wants to help shoppers incorporate their delicious and healthy nut butters into their daily meal and snack regimen. As far as uses, the sky’s the limit! Think baby carrots, celery, apples, and multi-grain crackers. But don’t stop there! Add MaraNatha almond butter to your smoothie, As always Walmart carries all the products you need to make meal/snack time a healthy one. You can find MaraNatha in the peanut butter aisle. Pretty easy to find!
Almonds are so good for you. They are a healthy fat (monounsaturated) that help protect the heart by regulating the levels of good and bad cholesterol in the bloodstream. They are also a good source of Vitamin E, magnesium, zinc, and calcium. All in all a super healthy nut.
Spicy almond butter chicken curry has become a favorite at our house. By the way, if you are trying to cut down on carbs, you can omit the rice and serve with zucchini noodles (zoodles). You can also use sweet potato noodles if you prefer. Apart from basmati rice, I like to use naan bread. For some reason using this rustic bread to mop up the juices of the curry sauce is just so enticing. There is something so ancient and primitive about this that just stirs my soul.
Overall the list of ingredients in this recipe is fairly simple: Chicken, curry, onion, garlic, carrot. potatoes, ginger, lite coconut milk and almond butter. Finally everything is topped with diced tomatoes, and cilantro.
And now for a bit of history on almonds…
I began doing some research and discovered that almonds are closely related to apples and peaches. The almond is actually the seed of a tree that grows in the Mediterranean and regions of the Middle East. In ancient times almonds grew in Western Asia. Soon they became popular because it was discovered that they were a good nutritional source, and furthermore they were easy to grow and pick.
Pretty soon almonds began to spread all over the world through trade and invading armies. For example, the Phoenicians who conquered North Africa brought almonds along with them. Next almonds began to be harvested in Greece. When the Romans conquered Greece they took almonds back with them. From there, as they say, the rest is history. The wide reach of the Roman Empire made almonds spread throughout a large portion of the world.
Almonds arrived in the US via the monks who came to California in the 1700’s. By the 1800’s farmers had found a way to grow almonds. In fact, a large percentage of the almonds sold in the US come from California.
You can rest assured that any dish made with MaraMatha Almond Butter is bound to turn out spectacular. Not only because you’re using a high quality delicious product, but because it’s healthy. My spicy almond butter chicken curry would not be the same without MaraNatha. By the way, I want to tell you that for this recipe I use my own curry blend. If you have some extra time give it a try. You can add or subtract from it as you please.
Making this recipe is so easy! First cook the chicken in the oil then sprinkle with cornstarch and curry. Next you add the onions, garlic and ginger and cook until onion is translucent. Throw in your carrots and potatoes,. Deglaze with the water, and scrape up the brown bits. Then let it simmer. Then the last step is to add the coconut milk and almond butter blend, stir, and allow it to thicken. After the mixture thickens then you can add in the cilantro and tomatoes.
Now, before I run off, I just want to tell you about a coupon you can use to save on MaraNatha Almond Butter, use it soon so you can start saving on this super delicious healthy product. And, last but not least… Don’t forget to refrigerate after opening to ensure that the product stays fresh longer. If you try this recipe I would love to hear from you! Leave me a comment below.
Spicy Almond Butter Chicken Curry
This recipe for spicy almond butter chicken curry is easy to make and so delicious. And yes, it is a healthy recipe. MaraNatha Almond Butter is healthy, and very creamy. It is the perfect accent to this curry dish.
- 2 lbs chicken breast boneless, skinless
- 1 tsp Kosher salt
- 3 tsp vegetable oil
- 2 tsp cornstarch
- 2 tsp curry powder
- 1 onion small, diced
- 2 garlic cloves minced
- 1 cup water
- 1 1/2 tsp ginger fresh minced
- 1 carrot large sliced
- 1 baking potato peeled and cubed
- 1 cup lite coconut milk
- 3 Tbsp almond butter MaraNatha Creamy No Stir Almond Butter
- 1/4 tstp cayenne pepper
- 1 roma tomato cored, diced and minced
- 2 Tbsp cilantro chopped
Cut chicken breast into 1" cubes, and sprinkle with salt.
In a braising pan of large skillet heal oil on medium, add chicken, and cook for about 5 minutes, turning often to get it brown an all sides.
Sprinkle with cornstarch, and curry.
Add onions and garlic, and stir for an additional 5minutes. Add water to deglaze the pan.
Add the ginger, carrots, and potatoes. Cover and cook for about 20 minutes, on medium, or until the potatoes begin to soften.
In a glass dish whisk together the coconut milk, and the almond butter, until they are fully integrated.
Pour coconut milk mixture over the chicken. Stir in the cayenne.
Simmer uncovered for about 5 minutes until the liquid begins to thicken..
Ad in the tomatoes and sprinkle in the cilantro. Serve with basmati rice and also naan bread if desired.