Spicy Almond Butter Chicken Curry

spicy almond butter curry chicken on a black plate

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.

5 from 9 votes

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Course: Main dish

Cuisine: American

Keyword: chicken curry, coconut curry, coconut milk, dairy free, Indian food, yellow curry

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: servings

Calories: 447kcal

Author: Analida Braeger

Ingredients

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 ½ 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
¼ tstp cayenne pepper
1 roma tomato cored, diced and minced
2 Tbsp cilantro chopped

Instructions

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.

Notes

Swap rice for zoodles if you want to go low carb

Nutrition