This easy Almond Butter Chicken Curry recipe, served with fluffy basmati rice is ready and on the table in just 30 minutes making it the perfect quick, rich and creamy weeknight chicken curry recipe to make for dinner tonight! With smooth almond butter and plenty of spices it's paleo and keto friendly, and naturally gluten-free!
Super mild and creamy curries are one of our favourite things to make when we're seeking comfort food, and a nut butter chicken curry is the perfect way to get that creaminess in a healthy way when recipes would usually call for double cream.
And, topped with toasted almonds as well as plenty of aromatics this Almond Butter Chicken Curry recipe really packs a punch when it comes to bold, Asian-inspired flavours.
Why you will love this chicken curry with almond butter recipe:
- It's ready in 30 minutes making it a quick dinner option for midweek meals.
- It reheats well making it perfect for meal prep.
- The rich sauce is packed with flavour making it the perfect hearty dinner as the nights get colder.
Ingredients:
Chicken breasts - if you prefer, you can substitute two skinless boneless chicken thighs per person.
Coconut oil or sunflower oil - or any other neutral oil with a high smoke point.
Brown or yellow onion - chopped.
Garlic cloves - grated.
Fresh ginger - grated.
Ground cumin
Curry powder - any type or brand should work well here.
Almond butter - we like smooth almond butter here for a luscious sauce, but crunchy will add some texture to the curry. Make sure you use a gluten-free brand if this matters to you.
Chicken stock - fresh or from a stock cube, we like Kallo brand. Make sure you use a gluten free brand if this matters to you.
Coconut milk - full fat or light will work in this recipe.
Fresh lime juice
Basmati rice - or brown rice, or jasmine rice, to serve.
Toasted flaked almonds - or almond slithers which are easier to find in the US.
Fresh red chilli - to serve, or dried red chilli flakes.
Fresh coriander - also known as cilantro, to serve.
See recipe card for the exact recipe with a full list of ingredients and measurements
Substitutions and Variations:
Peanut butter for almond butter - you can easily switch out peanut butter for the almond butter here, you just might have to go a little bolder on the lime juice to balance the curry as peanut butter has a stronger flavor. Cashew butter would also work; M&S make a lovely one.
Make it vegan - firm tofu (plain or smoked) will work well in place of the chicken, and substitute the chicken stock for vegetable stock.
Go low carb - this almond butter chicken coconut curry goes really well with cauliflower rice!
Directions:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Finely dice the onion, and grate the ginger and the garlic.
TWO: Soften the onion in the coconut oil, then add the ginger, garlic and spices.
THREE: Slice the chicken into thin trips and add to the pan, followed by the chicken stock, coconut milk, lime juice and almond butter.
FOUR: Stir and allow to simmer gently for around five minutes then season to taste.
FIVE: Serve with fluffy basmati rice, and top with toasted flaked almonds, sliced fresh red chilli and some coriander.
Cooking Tips:
How to deal with separated coconut milk - if giving it a good shake does not work, warm it gently through in a saucepan over a low heat until it comes together again. The less additives in your coconut milk, the more likely it is to separate in the can.
Frequently Asked Questions
Yes, this Almond Butter Chicken Curry recipe is great for meal prep!
Yes, if your almond butter and coconut milk don't contain any extra additives and flavourings. If they have no added sugars, you can make this recipe if you're following a keto diet too.
Other recipes you might enjoy:
We love a good chicken curry on a weeknight, so if you don't have any almond butter in stock why not try our Chicken Katsu Curry recipe with the most delicious Katsu Curry Sauce? Moving away from chicken, our Quick Fish Curry with Coconut Milk and our Easy Salmon and Chickpea Curry are wonderfully light and aromatic. If you're instead looking for something meat free, our Vegan Curry Udon with Tofu and our Tomato, Chickpea and Spinach Curry are real family favourites!
Made this recipe and loved it?
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PrintAlmond Butter Chicken Curry
This easy, rich and creamy Almond Butter Chicken Curry takes just 30 minutes to make, served with toasted almonds and fluffy, herby basmati rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Dinner
- Diet: Gluten Free
Ingredients
- 1 onion
- 2 garlic cloves, grated
- 1 thumb sized piece of ginger
- 1 tbsp coconut or sunflower oil
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp curry powder
- 2 chicken breasts
- 2 tbsp almond butter
- 200ml chicken stock
- 100ml coconut milk
- juice ½ lime
- basmati rice, to serve
- toasted flaked almonds, to serve
- fresh red chilli, to serve
- coriander, to serve
Instructions
- Finely dice the onion, and grate the ginger and the garlic.
- Soften the onion in the coconut oil, then add the ginger, garlic and spices.
- Slice the chicken into thin trips and add to the pan, followed by the chicken stock, coconut milk, lime juice and almond butter.
- Stir and allow to simmer gently for around five minutes then season to taste.
- Serve with fluffy basmati rice, and top with toasted flaked almonds, sliced fresh red chilli and some coriander.
Notes
This recipe can easily be doubled and is great for meal prep.
Choose gluten-free chicken stock and almond butter if this is important to you.
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