Almond Chicken Curry | Food Production and Preservation | Forums

I love a good curry

What you'll need:

3 large chicken breasts, cut into chunks

1 large white onion, finely sliced

2 bell peppers, finely sliced

1 thumb size piece of ginger, grated

3 cloves of garlic, minced

1 red chili, finely sliced

150g button mushrooms, thinly sliced

1/2 tbsp ground turmeric

1/2 tbsp medium curry powder

1/2 tbsp garam masala

1 can of coconut milk

3 heaped tbsp crunchy almond butter

Coconut oil

Method:

In a large wok heat 1 tbsp of coconut oil and sauté the chicken for 4-6 minutes until lightly browned.

Remove the chicken and set aside. Add a little more oil to the pan and sauté the onions.

After about 1-2 minutes, when the onions have started to become translucent add in the garlic, chili, ginger, turmeric, garma masala and curry powder – mix thoroughly adding a tsp or so of water if necessary.

Allow the onions and spices to cook for 2-3 minutes before adding the peppers and mushrooms. Once the peppers have started to soften add the chicken back into the wok followed by the almond butter.

Give everything a good stir and add in the coconut milk, stirring again until it has fully combined.

Allow the mixture to come to a gentle boil (you want it to start to bubble slightly around the edges) before reducing the heat and simmering for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is rich and creamy.