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
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.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...