Nutty and spicy chicken curry warms the heart and soul. Fresh ginger, soothing cardamom, curry masala and almond blend together blissfully over basmati rice.
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite size pieces|
|2||Cloves garlic, minced|
|1 tbsp||(15 mL) Freshly grated ginger root|
|2 tbsp||(30 mL) Almond butter|
|2 tbsp||(30 mL) Water|
|1 tbsp||(15 mL) Vegetable oil|
|.5 tsp||(2 mL) Cardamom|
|1.5 tsp||(7 mL) Curry masala|
|.25 cup||(60 mL) Diced tomato|
|1 tbsp||(15 mL) Sugar|
|Salt and pepper|
|1.3 cup||(325 mL) Plain yogurt|
|.25 cup||(60 mL) Toasted slivered almonds|
PLACE chicken in bowl.
BLEND garlic, ginger, almond butter and water in a food processor or blender. Add to chicken and toss to coat.
HEAT oil in a large skillet over medium-high. Add chicken and cook until golden brown, about 10-12 minutes. Remove from pan and set aside.
ADD onion to the same pan and sauté 3-4 minutes. Add cardamom, curry masala and tomato. Cook 2-3 minutes. Return chicken to the pan, reduce heat to low and add sugar. Slowly stir in yogurt until fully incorporated. Season with salt and pepper. Stir in almonds before serving.
For a sweeter curry add 1/3 cup (75 mL) chopped dried apricots when adding yogurt.
Serve over basmati rice with mango chutney.
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