Almond Curry Chicken

By penny s – calgary, AB
Almond Curry Chicken
  • Prep Time: 15
  • Total Time: 50
  • Servings: 4

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About this Recipe

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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