Nut Butter Chicken Curry

This recipe creation was one I stumbled across whilst my husband was travelling. I only had a few chicken thighs in the fridge, some pantry basics and a pot of homemade hazelnut butter. I stared at my depleted ingredients and suddenly thought why not throw them all together and see what happened? I can’t tell you how pleased I am that I did so as this is now very high on my list of favourite recipe creations. It’s super quick to make, smooth, creamy, flavour packed and ever so comforting. Since I created it, I have now made it on about 5 separate occasions for my husband and friends and it’s been a resounding success. Combined with a big bowl of turmeric and coconut cauliflower rice it’s the perfect sharing dish. Do feel free to use any type of nut butter, I frequently make this recipe with almond butter too which works just as well!

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Nut Butter Chicken Curry
 
Author:
Recipe type: Curry, Paleo, Whole30, Dairy Free, Gluten Free
Serves: 4
Prep time:
Cook time:
Total time:
 
A flavour packed nut butter curry that takes next to no time to make but tastes like it's been cooking for hours!
Ingredients
  • Curry:
  • 460g Chicken Fillets
  • 1 tsp Cumin
  • 2 tsp Curry Powder
  • 1 Large White Onion, finely chopped
  • 2 Tbsp Hazelnut Butter (or any other nut butter)
  • 2 Garlic Cloves, finely chopped
  • ½ tsp Salt
  • 2 Tsp Coconut Oil
  • 1 measuring Cup Water + 1Tbsp
  • Cauliflower rice:
  • 1 Tsp Salt
  • 1 Large Cauliflower
  • 2 Tsp Coconut Oil
  • 3 Tbsp Desiccated Coconut
  • 1 Tsp Turmeric
Instructions
  1. In to a deep wok place 2 tsp coconut oil and allow to melt over high heat
  2. Fry off chopped onion and garlic for 3-4 minutes until soft
  3. Add in the chicken and fry off until white on all sides
  4. Add in spices, salt and mix on to the chicken. Fry off for another 1-2 minutes
  5. Add in a little water (1 tbsp) and mix in, continue to cook
  6. Add in 2 tbsp hazelnut butter (or other nut butter) and stir in followed by 1 cup (measuring) water. Fully combine mixture
  7. Allow to simmer for approx 10-15 minutes, the mixture will thicken considerably. If it thickens too much add in 1-2 tbsp water at a time until desired consistency
  8. Serve immediately with cauliflower rice
  9. Cauliflower rice:
  10. In to a blender place chopped cauliflower and blitz until rice like consistency
  11. Add in 3 tbsp desiccated coconut, 1tsp salt and 1 tsp turmeric, mix in
  12. In to a deep wok or pan place 2tsp coconut oil and melt
  13. Over high heat add the cauliflower rice and cook for 5 minutes maximum - the rice should still be grainy and should still retain a bite

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9 thoughts on “Nut Butter Chicken Curry

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