Creamy Chicken & Almond Curry

Instructions

1. Step 1

   Heat 4 Tbsp of the oil in a large saucepan over medium-high heat. Add onion, garlic and ginger, and cook for 3-4 minutes, stirring, until fragrant.

2. Step 2

   Reduce heat to medium, then add spices and carrot, and cook for 7-10 minutes, stirring often, until the carrot is beginning to soften. Watch that the spices don’t burn - if they get too toasted, add a splash of water.

3. Step 3

   Add the almonds and 1 cup of water. Simmer for 10 minutes, until almost all the liquid has dissolved. Transfer to a blender along with tomatoes, coconut milk, maple syrup or honey, vinegar, salt and chilli powder. Blend until smooth.

4. Step 4

   Wipe out your pan and return to the heat. Add remaining 2 Tbsp oil and set over medium high heat. Add chicken and cook for 8-10 minutes, flipping halfway, until golden brown.

5. Step 5

   Add the curry sauce along with 2 cups of water, and simmer until the chicken is cooked through and the sauce is reduced by half, about 10-15 minutes.

6. Step 6

   Serve hot, drizzled with coconut milk and sprinkled with chopped roasted almonds.

   Recipe @thatgreenolive