Recipe

Almond Curry Chicken - Featured on the Martha Stewart Show!

http://www.dreamplantbased.com/wp-content/uploads/2016/01/almondcurry-1-1200x800.jpg
Course

Dinner Recipes

Prep / Cook Time

55 min

Print

Made with

Almond DREAM™
Unsweetened Almond Drink

http://www.dreamplantbased.com/wp-content/uploads/2016/01/product-almond-dream-original-enriched-unsweetened-1024x1024.png

Learn More

Ingredients
2 cups Spectrum® Olive Oil
coarse salt
freshly ground pepper
bone-in, skin-on chicken thighs
1 cups yellow onion thinly sliced
1 tsp Madras curry powder
1/2 tsp nutmeg freshly grated
1 cups cinnamon stick
2 cups Almond Dream™ Unsweetened
1/2 cup sliced almonds toasted
1/4 cup cilantro coarsely chopped
rice pilaf with shallots
Directions
  1. Preheat oven to 400 degrees.
  2. Heat oil in a medium ovenproof high-sided skillet. Season chicken with salt and pepper and place chicken, skin-side down, in skillet.
  3. Cook until skin is golden brown and crisp, about 5 minutes; turn chicken and cook 2 to 3 minutes more. Transfer chicken to a plate and set aside.
  4. Add onions to skillet and reduce heat to medium-low. Cook, stirring occasionally, until soft and beginning to caramelize, about 10 minutes.
  5. Stir in curry powder, nutmeg, cinnamon stick, and Almond Dream; season with salt and pepper; bring to a simmer.
  6. Return chicken to skillet, skin-side up, and transfer to oven.
  7. Cook until chicken is cooked through, about 35 minutes.
  8. Remove from oven and season with salt and pepper. Garnish with almonds and cilantro; serve with rice pilaf.