Serves: 4
Time: Approximately 30 minutes
Ingredients:
1 tsp olive oil
4 skinless, boneless chicken breasts, cut into cubes (ideally organic & free range).
1 onion finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tsp garam masala,
1 tsp turmeric
1 tsp paprika
1 tsp ground coriander
¼ tsp cinnamon
680ml jar tomato passata
2 tbsp almond butter
pinch salt and pepper
bunch chopped fresh coriander
Method:
1. Heat the oil in a large frying pan and brown the chicken, 3 to 5 mins. Transfer to a plate.
2. Add the onion, garlic, ginger and spices to pan. Cook, stirring often, until the onion starts to soften, about 3 mins.
3. Return the chicken and juices to pan. Stir in the passata. Scrape up and stir in any brown bits from the bottom of the pan.
4. Simmer until slightly thickened, about 5 mins.
5. Add almond butter, season with salt and pepper and stir well.
6. Sprinkle with coriander.
7. Serve with cauliflower rice or some green vegetables