Almond Butter Chicken Masala

August 25, 2017

The following recipe is from our cookbook. The video is us cooking it in our tiny camper with some modifications!

Click picture for video

1 cup serving:

353 Calories

30g Protein

15g Carbs

20g Fat

WW 11

 

Ingredients for chicken and marinade:

 

1-½ lbs. Chicken breast cut into bite size cubes

1 Tbsp. minced garlic

1 Tbsp. minced ginger

1 Cup canned coconut milk (like Thai Kitchen)

1 Tbsp. ground coriander

1 tsp. chili powder

1 tsp. garam masala

½ tsp. cinnamon

½ tsp. cumin

½ tsp. turmeric

½ tsp. kosher salt

 

Ingredients for sauce:

 

2 Tbsp. coconut oil

¼ tsp. cardamom

1/8 tsp. ground cloves

1/8 tsp. cinnamon

1 white onion, chopped

1 Serrano or jalapeno pepper

1 tsp. coriander

1 tsp. garam masala

½ tsp. chili powder

1 cup no salt added tomato sauce

¾ tsp. kosher salt

2/3-cup water

2 Tbsp. Almond butter

 

Directions:

 

  1. Mix all of the marinade ingredients together and place chicken in the marinade.
  2. Cover and refrigerate at least 2 hours or up to 12 hours.
  3. When ready to cook place oven rack in upper third of oven and turn on broiler.
  4. Spread chicken in a single layer on a foil lined baking sheet.
  5. Broil chicken until cooked through and starting to brown, about 10-12 minutes.
  6. Prepare the sauce:
  7. Put oil in a large saucepan and add the cardamom, cloves and cinnamon to the oil.
  8. Heat over medium heat and then add the onion.
  9. Cook onion until translucent, about 5 minutes.
  10. Stir in the jalapeno, coriander, garam masala and chili powder, cook for 1 minute.
  11. Stir in tomato sauce and salt, cook for 2 minutes.
  12. Add water and almond butter, stir, increase heat to med. High and stir until sauce looks creamy, about 5 minutes.
  13. Add the cooked chicken to the sauce along with any extra marinade from the chicken, but don’t add all the juice from the chicken as that can water down your sauce.
  14. Serve with cauliflower rice and a salad. Yum!