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.
Ingredients
- 2 lbs chicken breast boneless, skinless
- 1 teaspoon Kosher salt
- 3 teaspoon vegetable oil
- 2 teaspoon cornstarch
- 2 teaspoon curry powder
- 1 onion small, diced
- 2 garlic cloves minced
- 1 cup water
- 1 ½ teaspoon ginger fresh minced
- 1 carrot large sliced
- 1 baking potato peeled and cubed
- 1 cup lite coconut milk
- 3 tablespoon almond butter MaraNatha Creamy No Stir Almond Butter
- ¼ teaspoon cayenne pepper
- 1 roma tomato cored, diced and minced
- 2 tablespoon 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
Calories: 447kcalCarbohydrates: 19gProtein: 51gFat: 16gSaturated Fat: 7gCholesterol: 145mgSodium: 905mgPotassium: 1262mgFiber: 2gSugar: 3gVitamin A: 2770IUVitamin C: 11.3mgCalcium: 65mgIron: 2mg
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