Chicken Curry with Toasted Almonds

Chicken Curry with Toasted Almonds

Ingredients

  1. ⅓ cup slivered almonds
  2. ¼ cup Challenge Butter
  3. 2 cups sliced onions
  4. 2 teaspoons pressed or minced garlic
  5. 2 teaspoons grated or minced ginger root
  6. 1 fresh green (Serrano) chili, quartered lengthwise
  7. 1 teaspoon salt
  8. 2 teaspoons coriander
  9. 1 teaspoon cumin
  10. ¼ teaspoon red pepper
  11. ¼ teaspoon turmeric
  12. ¼ teaspoon black pepper
  13. 1/8 teaspoon cinnamon
  14. 2 pounds boneless, skinless chicken cut into 1-inch cubes
  15. ¾ cup canned coconut milk
  16. ¼ teaspoon crushed red pepper
  17. 1 Tablespoon fresh lemon juice
  18. 3 to 5 cups cooked rice (optional)
  19. lemon slices (optional)

Directions

  1. Step 1

    Toast almonds in skillet over medium heat, stirring constantly until nuts are lightly browned. Remove from heat and set aside.

  2. Step 2

    Melt butter in a large skillet over medium heat. Add onions; sauté until limp and slightly browned at the edge. Add garlic, ginger and Serrano chili; sauté an additional minute. Stir in salt and spices; sauté briefly to blend.

  3. Step 3

    Add chicken; stir and cook until pieces no longer appear pink. Add coconut milk and crushed red pepper. Stir until mixture comes to boil then reduce heat and simmer 20-25 minutes.

  4. Step 4

    Remove from heat and stir in lemon juice. Sprinkle toasted almonds over the top.

  5. Step 5

    Serve over rice and garnish with lemon slices if desired.

Source: Challenge Home Economist

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