Here is the part two of the Daring cooks challenge. My previous post was the actual challenge item itself: Almond butter. This post is about how to use it. Of course, you could use almond butter any number of ways, but I used one of the Daring Cooks recipes. This is a semi-indian dish in that it has Indian spices and vaguely resembles chicken tikka masala. I really love this dish and I'm debating making this dish again this week. You should all try it!Tomato Chicken Curry
Adapted from Daring Cooks
1 Tbsp olive oil
4 boneless skinless chicken breasts
salt to taste
1 1/2 Tbsp garam masala seasoning
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp black pepper
4 Tbsp butter
1 large onion, half chopped, half sliced in thick chunks
2 cloves of garlic, minced
1 15 oz can of tomato sauce
1/3 cup almond butter
1/3 cup milk
1/2-3/4 cup water
1 cup frozen peas
Pound the chicken to 1/4 inch thikness so that it will cook faster. Season with salt and pepper to taste. Heat oil in a large skillet and cook chicken, 3-5 minutes on both sides. When the chicken is done cooking, cut it into bite size pieces and set aside.
In a small bowl prepare the spice blend, combine all the seasoning together and mix well.
Melt the butter in a non stick skillet over medium low heat. Add the onion and cook for several minutes. To clarfiy about the onion: The onions are semi optional. The recipe says that the onion should be cut into 4 large chunks and cooked in the butter to infuse the butter with onioney flavor. However, I think that's garbage. I cut up half the onion into large chunks and finely chopped the other half. What can I say, I like onions.
Anyway, after the onion has cooked for a few minutes, add teh spice blend and garlic and cook for a minute or two, stirring constantly. Add the tomato sauce, stir well and bring to a boil.
Once boiling, reduce heat to a simmer and add the water until desired consistencey. Stir in the frozen peas and cut up chicken and remove the large onion chunks. Simmer for a few minutes until the peas and chicken are cooked through. Serve over warm basmati rice.