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Almond Curry Chicken

Almond Curry Chicken
  • Prep Time: 15 min
  • Total Time: 50 min
  • Servings: 4

Nutty and spicy chicken curry warms the heart and soul. Fresh ginger, soothing cardamom, curry masala and almond blend together blissfully over basmati rice.

Ingredients

4 Mina™ 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 1/2 tsp (2 mL) Cardamom
1 1/2 tsp (7 mL) Curry masala
1/4 cup (60 mL) Diced tomato
1 tbsp (15 mL) Sugar Salt and pepper
1 1/3 cup (325 mL) Plain yogurt
1/4 cup (60 mL) Toasted slivered almonds

DIRECTIONS

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.
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