Spicy Almond Butter Chicken Curry
If you're gluten-free, make sure to use a gluten-free soy sauce.
Ingredients
- 2 pounds chicken breast sliced into fajita style strips
- 1 red yellow or orange bell pepper, sliced into fajitas-style strips
- 2 medium onions thinly sliced
- 3 tablespoons olive oil divided
- Salt and black pepper to taste
- 4 garlic cloves peeled and roughly chopped
- 3-4 tablespoons roughly-chopped fresh ginger depending on how much ginger flavor you like
- 5 tablespoons white rice vinegar
- 5 tablespoons low-sodium soy sauce
- 5 tablespoons almond butter
- 2-4 tablespoons garlic-chili sauce depending on how spicy you want the base sauce
- 3 whole cloves
- Diced jalapeno peppers and fresh cilantro for garnish
- Brown basmati rice for serving
Instructions
- Heat one tablespoon olive oil in a large skillet set over medium high heat. Add the chicken to the skillet. Season the chicken with salt and pepper and saute, stirring occasionally, for 7-10 minutes or until cooked through. Remove the chicken from the pan and set aside.
- Add another tablespoon olive to the skillet. Add the onion slices to the skillet. Season the onion with salt and pepper and saute, stirring occasionally, for 8-9 minutes or until they start to brown. Add another tablespoon olive oil to the skillet along with the bell pepper strips. Saute for 2-3 minutes or until the peppers begin to soften. Remove from heat.
- Add the garlic, ginger, rice vinegar, soy sauce, almond butter, garlic-chili sauce and cloves to a food processor. Process until smooth.
- Add the chicken back to the skillet along with the almond butter sauce and stir until the sauce coats the ingredients. Then, return the skillet to the stove and cook on medium-low heat for 5 minutes until the sauce has warmed through.
- Serve garnished with diced jalapeno peppers (for those who like it spicy) and fresh cilantro over a bed of brown basmati rice.