A flavour packed nut butter curry that takes next to no time to make but tastes like it's been cooking for hours!
Ingredients
Curry:
460g chicken fillets
1 tsp cumin
2 tsp curry powder
1 large white onion, finely chopped
2 Tbsp almond butter (or any other nut butter)
2 garlic cloves, finely chopped
½ tsp salt
2 Tsp coconut oil
1 measuring cup water + 1Tbsp
Cauliflower rice:
1 Tsp salt
1 Large cauliflower
2 Tsp coconut oil
3 Tbsp desiccated coconut
1 Tsp turmeric
Instructions
In to a deep wok place 2 tsp coconut oil and allow to melt over high heat
Fry off chopped onion and garlic for 3-4 minutes until soft
Add in the chicken and fry off until white on all sides
Add in spices, salt and mix on to the chicken. Fry off for another 1-2 minutes
Add in a little water (1 tbsp) and mix in, continue to cook
Add in 2 tbsp almond butter (or other nut butter) and stir in followed by 1 cup (measuring) water. Fully combine mixture
Allow to simmer for approx 10-15 minutes, the mixture will thicken considerably. If it thickens too much add in 1-2 tbsp water at a time until desired consistency
Serve immediately with cauliflower rice
Cauliflower rice:
In to a blender place chopped cauliflower and blitz until rice like consistency
Add in 3 tbsp desiccated coconut, 1tsp salt and 1 tsp turmeric, mix in
In to a deep wok or pan place 2tsp coconut oil and melt
Over high heat add the cauliflower rice and cook for 5 minutes maximum - the rice should still be grainy and should still retain a bite
Recipe by at https://thelowcarbkitchen.co.uk/nut-butter-chicken-curry/