Chicken Chickpea Curry With Almond Milk Recipe

Chicken curry in a hurry? Not so fast. This might not be a 30-minute meal, but it’s pretty darn close (and the extra minutes mean richer flavor!). Our recipe blends all sorts of spices—like coriander, cardamom, and cumin—with creamy almond milk (new from Califia!), a touch of peanut butter, and turmeric for color. Carrot and cauliflower round out the dish, and it bubbles away on the stove until thick enough to spoon over fluffy rice. Eating vegan? Just omit the chicken for a veggie-forward recipe that’ll become a family favorite!

Chicken Chickpea Curry With Almond Milk

Yield: 4 to 5 servings
Active Time: 15 minutes
Total Time: 35 minutes

Ingredients

1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
3 tablespoons extra virgin olive oil
1 small onion, diced
1 cup Califia Almondmilk Barista Blend, Unsweetened
1 cup vegetable broth
2 tablespoons creamy peanut butter
1 teaspoon ground turmeric
2 cups small cauliflower florets
2 carrots, peeled, halved, and julienned
1 (10-ounce) pouch chickpeas, rinsed and drained
1 teaspoon sea salt
1 teaspoon ground black pepper
Juice of half a lime
¼ cup chopped cilantro
⅔ cup (about 6 ounces) cooked and shredded chicken breast
Cooked p, for serving

Instructions

Add garlic powder, ginger, cumin, coriander, cinnamon, and cardamom to a deep skillet or Dutch oven. Stir over medium heat until toasted and fragrant, about 15 seconds. Add olive oil and onion; sauté until onions are soft, about 5 to 7 minutes. Whisk in almond milk, vegetable broth, peanut butter, and turmeric. Add the cauliflower, carrots, chickpeas, salt, and pepper; simmer until vegetables are tender and sauce has thickened, about 15 to 18 minutes. Stir in lime juice, cilantro, and shredded chicken. Serve over rice.

Recipe credit: Angela Gaines