Chicken With Almond Butter 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Jun 15, 2011

Hats off to Bal Arneson, one of our new favorite Indian cookbook authors, for creating such a creamy, savory sauce from a handful of ingredients. You could toss in fresh spring peas to make this a one-pot meal.

The dish tastes good as cold leftovers; a night spent in the refrigerator heightens the flavors.

Serve with instant brown rice and steamed or sauteed sugar snap peas.

Servings: 4 - 6
  • 4 to 5 medium cloves garlic
  • 1 or 2 ripe tomatoes
  • 2 jarred roasted red bell peppers
  • 1 3/4 pounds boneless, skinless chicken breast halves
  • 2 tablespoons grapeseed oil
  • 1 tablespoon fennel seed
  • 1 tablespoon cumin seed
  • 1 tablespoon ground coriander
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup creamy almond butter (see NOTE)


Finely chop the garlic to yield 2 tablespoons. Core, then coarsely chop the tomato(es) to yield 1 cup. Drain the roasted red bell peppers, then coarsely chop to yield 1 cup. Trim any excess fat from the chicken, then cut the chicken into bite-size pieces.

Heat the oil in a large skillet over medium-high heat until the oil shimmers. Stir in the garlic, fennel seed, cumin seed (crush them first, if desired) and the coriander; cook for 5 seconds, then add the chicken and cook for 5 minutes, stirring often. Season with salt and pepper to taste.

Add the tomato(es), roasted red bell peppers and almond butter; reduce the heat to low and stir to incorporate. Cover and cook for 3 to 5 minutes, or until the chicken has cooked through.

Serve warm.

NOTE: To make your own almond butter, spread whole raw almonds on a baking sheet. Lightly toast in 350-degree oven until thoroughly warmed through, then immediately transfer to the bowl of a food processor. Season with salt to taste, if desired; puree for about 5 minutes, stopping to scrape down the sides of the bowl as needed. Gradually add slightly warmed (in the microwave) grapeseed or olive oil; puree for 3 to 5 minutes to form a smooth butter.

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Recipe Source

Adapted from “Bal’s Quick and Healthy Indian,” by Bal Arneson (Whitecap, 2011).

Tested by Bonnie S. Benwick.

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