The Best Chicken Curry with Almond Milk
This chicken curry with almond milk tastes like it just came from an Indian restaurant. It’s easy to make and healthy too. There is so much flavor from the spices. It’s rich, creamy, and hearty. Finish with naan or basmati rice.
Servings: 4 Servings
Calories: 233kcal
Ingredients
- 2 tablespoons oil
- 1 lb boneless skinless chicken breasts cut into 1 inch pieces
The Spices
- 1 teaspoon ground coriander
- 1 ½ teaspoons cumin seed
- ½ teaspoon turmeric
- ½ teaspoon mustard seed
- 1 cinnamon stick
- 1 hot chili pepper
- ½ teaspoon black pepper
- 2 cloves
Other Curry Ingredients
- 1 yellow onion chopped
- 4 cloves garlic chopped
- 2 teaspoons ground ginger
- 1 cup diced fresh tomatoes
- 1 cup chicken broth
- ⅓ cup almond milk
- cornstarch slurry
- Cooked basmati rice
Instructions
- In a small bowl combine all of the spice blend ingredients and set aside. Heat a large deep skillet over medium heat with the oil. Once heated, add the chopped chicken breast and all of the spice blend ingredients. Stir until the chicken is coated with all of the spices. Cook for 4-6 minutes or until the chicken is mostly cooked.
- Add the onion, ginger, and fresh tomatoes to the skillet. Cook until the onion begins to become translucent and the fresh tomatoes start to cook down. About 3-5 minutes.
- Add chicken broth and almond milk. Bring to a simmer and cook until the sauce has reduced. About 7-10 minutes.
- Stir in a corn starch slurry to thicken the curry sauce to your desired thickness. If it gets too thick, add more chicken broth. Once done, remove from heat and serve over basmati rice or with naan.
Nutrition
Calories: 233kcal | Carbohydrates: 8g | Protein: 26g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 382mg | Potassium: 621mg | Fiber: 2g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 2mg