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Almond Curry Chicken

Category

Prep / Cook Time

Made with

Ingredients

extra virgin olive oil or avocado oil
2
Tablespoons
boneless chicken thighs
1
Pound
sea salt
1/2
Teaspoon
freshly ground black pepper
1/4
Teaspoon
yellow onion, diced
1/2
Cup
curry powder
1
Teaspoon
nutmeg
1/2
Teaspoon
cinnamon stick
1
Whole
Dream™ Almondmilk Unsweetened
2
Cups
sliced raw almonds
1/2
Cup
cilantro, chopped
1/4
Cup
rice pilaf with shallots
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Directions:

  1. Preheat oven to 400° F.
  2. Add oil to a large over-proof skillet set over medium-high heat. Season chicken with salt and pepper and place chicken, skin-side down, into hot skillet.
  3. Cook until skin is golden brown and crisp, about 5 minutes. Flip chicken and cook 2 to 3 additional minutes. Transfer chicken to a plate and set aside.
  4. Add diced onions to skillet and reduce heat to medium-low. Cook, stirring occasionally, until softened and beginning to caramelize, about 10 minutes.
  5. Stir in curry powder, nutmeg, cinnamon stick, and Dream™ Almondmilk Unsweetened. Season sauce with additional salt and pepper to taste.
  6. Bring mixture to a simmer.
  7. Return chicken to skillet, skin-side up, and transfer to pre-heated oven.
  8. Cook until chicken is cooked through, about 35 minutes.
  9. Remove from oven and discard cinnamon stick. Garnish with almonds and cilantro; serve with rice pilaf or cauliflower rice. Makes 4 servings.
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