Almond Butter Curried Chicken

True story: When I met Brent back in 2010, I was living on salads, cereal, spaghetti and (store-bought frozen) meatballs. Every so often I would get the urge to make something that was relatively fancy or sophisticated. One go-to was a peanut butter curry. I would heat and stir peanut butter, milk, and curry powder in a sauce pan until melted and fully blended. Then, I would add some extra salt, pepper, garlic and/or red pepper flakes for extra heat. I typically cooked the chicken separately and simply slathered on the sauce just before serving.

Reflecting back on that, I have to laugh. I had no idea dairy was the cause of all my sinus issues and I never even thought to look at the peanut butter ingredients on the label; I just purchased whichever brand was cheapest! I’ve come a long way, but sometimes, I still crave that peanut butter curry. Even though we are not strict about legumes, I usually don’t buy peanut butter. So, when I planned this recipe, I decided to use almond butter. I made a few other enhancements, too, including using the tagine so it could all cook together and make the chicken super tender. I hope you enjoy it as much as Brent, Otto, and I did! (Yes, our nearly 11-month-old had some and loved it!)

Ingredients
3/4 C Unsweetned Plain Dairy-free Cashewgurt
1/2 C almond butter
3 Tbsp Jamaican-style curry powder
1/4 tsp red pepper flakes
1 tsp sea salt
1/4 tsp black pepper
2 tsp extra virgin olive oil
4 chicken skinless, boneless chicken thighs, chopped
6 garlic cloves, roughly chopped
2 small yellow onions, chopped
1 can full-fat coconut milk

Method

Combine Cashewgurt, almond butter, curry powder, red pepper flakes, salt and pepper in a large bowl. Stir in the chicken and set in the refrigerator to marinate for at least 30 minutes, no more than 4 hours.

Heat olive oil over medium-high in the base of your tagine. Sauté onion for 3 minutes. Add garlic and sauté for 1 minute.

Pour in coconut milk, chicken and its marinade. Mix and cover. Turn the heat down to medium-low and cook for 30 min.

Serve over cauliflower rice, regular rice, or on it’s own.

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