Creamy chicken korma
1½ Tbsp, divided
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1⁄2-inch pieces
1 tsp, divided
1 large, chopped
4 medium clove(s), chopped
Canned tomato paste
Plain unsweetened almond milk
Unsweetened powdered almond butter
Cooked cauliflower rice
¼ cup(s), fresh, chopped
- In a 12-inch nonstick skillet, heat 1⁄2 tbsp oil on medium-high. Add the chicken and season with 1⁄4 tsp salt. Cook until the chicken is browned and cooked through, 8 to 9 minutes, stirring occasionally. Transfer the chicken to a bowl.
- Reduce heat to medium and add the remaining 1 tbsp oil to the skillet. Add the onion and garlic and cook until golden and crisp-tender, 4 to 5 minutes, stirring occasionally. Stir in the garam masala, then the tomato paste. Cook for 1 minute, stirring occasionally. Transfer the vegetables to a blender. Add the almond milk, almond butter, and remaining 3⁄4 tsp salt and blend until smooth.
- Return the chicken to the skillet and stir in the puréed sauce. Cook over medium-low heat until the chicken is heated through, 3 to 4 minutes. Serve with the cauliflower rice. Garnish with the cilantro.
- Serving size: scant 1 cup korma