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Almond Butter Chicken Curry Recipe

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4.1 from 67 reviews

A creamy and flavorful Almond Butter Chicken Curry that combines tender chicken breasts with aromatic spices and a rich almond butter and coconut milk sauce. This quick and easy curry is perfect for a comforting weeknight meal, served alongside fluffy basmati rice and garnished with toasted flaked almonds, fresh chili, and cilantro.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 1 onion, finely diced
  • 2 garlic cloves, grated
  • 1 thumb-sized piece of ginger, grated
  • 1 tbsp coconut or sunflower oil
  • 1 tsp cumin powder
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 2 chicken breasts, sliced into 1-2 cm strips
  • 2 tbsp almond butter
  • 200 ml chicken stock
  • 100 ml coconut milk
  • Juice of 1/2 lime

To Serve

  • Basmati rice
  • Toasted flaked almonds
  • Fresh red chili, sliced
  • Fresh cilantro (coriander)

Instructions

  1. Prepare aromatics: Finely dice the onion and set aside. Grate the garlic cloves and ginger using a fine grater or microplane to ensure they blend well into the curry base.
  2. Slice chicken: Slice the chicken breasts into thin strips approximately 1-2 cm wide to ensure quicker and even cooking throughout the dish.
  3. Heat oil: Heat 1 tablespoon of coconut or sunflower oil in a large frying pan or saucepan over medium heat until hot enough to cook the aromatics.
  4. Sauté onion: Add the finely diced onion to the hot oil and cook for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent, forming the flavor base of the curry.
  5. Add garlic and ginger: Stir in the grated garlic and ginger, cooking for another 1-2 minutes until fragrant to infuse the oil with their aromatic flavors.
  6. Toast spices: Sprinkle in cumin, curry powder, and garam masala. Stir well to coat the onions, garlic, and ginger with spices, letting them toast in the oil for about 1 minute to deepen their aromas.
  7. Cook chicken: Add the sliced chicken strips to the pan and stir to coat in the spiced mixture. Cook for 2-3 minutes just until the chicken turns white on the outside, as it will finish cooking in the sauce.
  8. Add liquids and almond butter: Pour in the chicken stock and coconut milk, then stir in the almond butter and lime juice. Mix thoroughly until the almond butter dissolves fully and the sauce becomes smooth and creamy.
  9. Simmer curry: Reduce heat to low and let the curry simmer gently for 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly. Season with salt and pepper to taste.
  10. Serve: Plate the curry with fluffy basmati rice and garnish with toasted flaked almonds, fresh sliced red chili, and fresh cilantro for added texture and flavor.

Notes

  • Use coconut oil for a richer, more authentic flavor or sunflower oil as a neutral alternative.
  • Adjust the amount of fresh red chili depending on your preferred spice level.
  • Almond butter provides creaminess and a subtle nutty flavor while keeping the dish dairy-free.
  • Ensure the chicken is cooked fully by simmering gently; avoid overcooking to keep it tender.
  • This curry pairs well with naan bread or steamed vegetables as alternatives to rice.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Low Lactose

Find it online: https://allyumcooks.com/almond-butter-chicken-curry-recipe/