1 brown onion (diced)
2 cloves garlic (crushed)
½ tsp ground turmeric
1 tsp ground cardamom
1 tsp garam masala
1 tsp coarse sea salt
1 TBS olive oil (divided)
1 kilo chicken breast (diced into 2cm cubes)
salt n pepper to taste
curry paste (above)
140g tomate paste
1 + 3/4 cups of Almond Breeze almond milk
½ tsp ground cinnamon
1 tsp chilli powder
white rice (serving)
For curry paste:
Place curry paste ingredients into food processor, pulse until smooth and combined. Set aside.
For Chicken Curry:
Heat 1/2 TBS olive oil in large saucepean over high heat. Add chicken, season with S&P, cook for 3-5 min until golden, stirring, remove and set aside.
Add remaining 1/2 TBS olive oil and add curry paste. Stir and wait until fragrant.
Then add tomato paste, almond milk, cinnamon, chilli powder. Stire to combine.
Return the chicken to saucepan and stir to coat.
Reduce heat to med/low and cook for 30 min or until thickened and chicken is fully cooked. Serve with rice and garnish with coriander.