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Almond Chicken Curry: Creamy & Easy Recipe - Almond chicken curry: Whip up this creamy, flavorful curry in under 45 minutes. Packed with tender chicken, chickpe

Almond Chicken Curry: Creamy & Easy Recipe

This Almond Chicken Curry is the ultimate weeknight comfort food, offering a delightful balance of creamy, savory, and slightly spicy flavors. It's remarkably easy to prepare, making it perfect for busy evenings when you crave something delicious without the fuss. Featuring tender pieces of chicken, hearty chickpeas, soft eggplant, earthy mushrooms, and burst cherry tomatoes, all enveloped in a luscious almond-coconut sauce, this dish is a true crowd-pleaser. The subtle nuttiness from the almond
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups unsweetened almond milk
  • 1 cup jasmine rice
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breast, cut into bite-size pieces
  • 1/4 cup coconut oil
  • 1 large eggplant, cut into cubes
  • 8 ounces button mushrooms, sliced
  • 1 cup cherry tomatoes

Method
 

  1. Cook the rice: Combine rice, 1 cup almond milk, salt, grated ginger, and 1 tbsp coconut oil (optional) in a pot. Bring to a low boil, then reduce heat to lowest setting, cover, and cook for 10 minutes. Turn off heat and let sit, covered, for 20 minutes. Fluff with a fork.
  2. Brown the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces and sauté until browned and cooked through, about 5-10 minutes. Remove chicken and set aside.
  3. Sauté vegetables: Add 2 tbsp coconut oil to the same skillet. Add cubed eggplant and sauté for 3-4 minutes. Toss in sliced mushrooms, cherry tomatoes, more ginger, and garlic (if using). Sauté for another 5 minutes until vegetables begin to soften and tomatoes burst.
  4. Add spices and chicken: Return the browned chicken to the skillet. Stir in curry powder, curry paste, and chile de arbol or fresno pepper. Cook for 1 minute.
  5. Create the sauce: Pour in the remaining 1 cup almond milk and almond butter. Stir to combine, bring to a boil, and cook for 5 minutes, or until the sauce thickens slightly.
  6. Finish and serve: Remove from heat. Stir in the chickpeas, chopped basil, and cilantro. Serve the creamy curry over the fluffy cooked rice.

Notes

- For a vegan version, omit the chicken and use extra chickpeas or tofu.
- Adjust spice level by modifying the amount of chili pepper.
- Ensure the almond milk is unsweetened for the best flavor balance.
- Add other vegetables like spinach or bell peppers for extra nutrition.