This amazing curry recipe will help keep you warm during the cold months. You could always swap the chicken out for Tofu to make it vegetarian.
Makes: 2-3 servings
Ingredients
- 300g chicken breast – chopped into chunks
- 1 Tbsp coconut oil or other cooking oil
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 small onion – diced
- 2 tbsp grated ginger
- 3 cloves of garlic – crushed
- 1 tsp coriander
- 1/2 tsp chilli Powder – adjust to taste
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp vegetable Bouillon Powder
- 1 tbsp ground almond flour
- 100g Natural Yoghurt
- 50ml Water
- 20g Almond Slices
- Fresh Coriander – optional
- 1 cup of long grain white rice – optional
Method
- Place almond slices in a non stick frying pan and heat until toasted
- Take half and crush, while setting the rest to the side for later
- Add cooking oil to frying pan on a medium/high heat
- Brown the onion along with the cinnamon and nutmeg
- Once browned, add the garlic and ginger cooking for 2 minutes
- Next add the coriander, chilli powder, turmeric, cumin and vegetable bouillon power and mix
- Add chicken breast, yoghurt, and ground almond flour and mix
- Cover and allow to simmer for 15minutes
- Serve along with rice and top with your remaining almond slices and fresh coriander
GRAB THE INGREDIENTS
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