16:13 23 Mar 2016
16:13 Wednesday 23 March 2016
If you're in a hurry but don't want to compromise on taste, then curries can be the perfect dish to sort you out.
The Awesome Almond Curry is the right mix between a rich nutty flavour and gorgeous spice. It’s completely clean yet feels just a little naughty – perfect for lunch or dinner!
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
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.
Serve and enjoy!
Tip: This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.