Poultry

Chicken Curry with Toasted Almonds

Name: Chicken Curry with Toasted Almonds
Prep time: 10 minutes
Cook time: 40 minutes
Yield: 4 to 5

Enjoy Indian-inspired cuisine at home. This recipe uses a medley of spices to create a flavor profile recognized a world away. A little sweet. A little heat. What more do you want? Garnish with the toasted almonds and slices of fresh lemon. Goes well over a long grained rice like Basmati.

Prep

10 minutes

Cook

40 minutes

Servings

4 to 5

Level

Easy

Ingredients

⅓ cup slivered almonds
¼ cup Challenge Butter
2 cups sliced onions
2 teaspoons pressed or minced garlic
2 teaspoons grated or minced ginger root
1 fresh green (Serrano) chili, quartered lengthwise
1 teaspoon salt
2 teaspoons coriander
1 teaspoon cumin
¼ teaspoon red pepper
¼ teaspoon turmeric
¼ teaspoon black pepper
1/8 teaspoon cinnamon
2 pounds boneless, skinless chicken cut into 1-inch cubes
¾ cup canned coconut milk
¼ teaspoon crushed red pepper
1 Tablespoon fresh lemon juice
3 to 5 cups cooked rice (optional)
lemon slices (optional)

Directions

1

Toast almonds in skillet over medium heat, stirring constantly until nuts are lightly browned. Remove from heat and set aside.
5

Melt butter in a large skillet over medium heat. Add onions; sauté until limp and slightly browned at the edge. Add garlic, ginger and Serrano chili; sauté an additional minute. Stir in salt and spices; sauté briefly to blend.
2

Add chicken; stir and cook until pieces no longer appear pink. Add coconut milk and crushed red pepper. Stir until mixture comes to boil then reduce heat and simmer 20-25 minutes.
3

Remove from heat and stir in lemon juice. Sprinkle toasted almonds over the top.
4

Serve over rice and garnish with lemon slices if desired.