Spicy Almond Butter Chicken Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
447 kcal
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Course
Main Course
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Cuisine
American
Spicy Almond Butter Chicken Curry
Description
The recipe calls for cubed chicken breast seasoned and browned before being coated with cornstarch and curry powder. Onions, garlic, and ginger add aromatics which, combined with water, create the cooking base. Chopped carrots and potatoes simmer until tender before stirring in a mixture of coconut milk and almond butter, which adds creaminess and a subtle almond flavor. The dish then thickens with gentle simmering, finished by adding diced Roma tomato and fresh cilantro for brightness. The method yields a thick, flavorful curry sauce coating tender chicken and vegetables.
This curry is designed as a main dish served alongside basmati rice, which balances the rich sauce, and can be complemented with naan bread to soak up the curry. The spiced, creamy nature of the sauce suits a hearty dinner setting.
A note suggests swapping rice for zucchini noodles (zoodles) to lower carbohydrates, making the dish adaptable for low-carb diets.
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 minced, cloves
- 1 cup water
- 1 ½ tsp ginger fresh minced
- 1 carrot large sliced
- 1 baking potato peeled and cubed
- 1 cup coconut milk lite
- 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
- Replace basmati rice with zucchini noodles for a low-carb alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 19g | 6% |
| Protein | 51g | 102% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 145mg | 48% |
| Sodium | 905mg | 38% |
| Potassium | 1262mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2770IU | 55% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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