Almond Curry

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Almond Curry.

Nut butter makes a fantastic thickener. This is one of mine and it’s simple, but flavourful.


1 Chicken Breast/Turkey Breast
160ml Coconut Milk
1 and 1/2 Tbsp Almond Butter
1/2 Yellow Onion, Chopped Fine
2 Cloves Garlic, Minced
1 Tbsp Butter/Olive Oil
1/4 Tsp Garam Masala
1/8 Tsp Cumin
1/8 Tsp Ground Coriander
1/8 Tsp Black Pepper
1/8 Tsp Ground Turmeric
1/8 Tsp Ground Ginger
1/8 Tsp Sugar

Can be frozen.
1 Tsp if using Spice Blend.


Add 1 Medium Apple, Cored, Peeled and cut into chunks and 1 Tbsp Sultanas/Raisins alongside Chicken.
1/2 Tsp Grated Turmeric Root instead of Ground. Add alongside Onion and Garlic.


1. Heat Butter in a pan and when melted add Onion and Garlic, mix and cover. Let cook for 5-10 minutes, on a medium heat, or until soft.

2. Add Spices and Sugar and stir together, then add Chicken, stir and cook for 5 minutes. Alternatively: Add everything except the Garam Masala and add it just before serving for a different taste.

3. Add Coconut Milk and Almond Butter and stir, bring to boil, cover and then reduce to a simmer and cook for 20 minutes.