Have you had that delicious Indian dish, with a creamy sauce that has an explosion of spices covering a piece of chicken that almost melts in your mouth.
When I was pregnant with Kaleb, I couldn’t stomach chicken. I actually still can’t – but there is a lot of meals that I miss. This is one of them.
2c Water or Chicken Broth
1 tsp Olive Oil
1 Medium onion, chopped
3 Cloves finely chopped
1 15oz can Chickpeas, low sodium
1 1/2 TB Curry Powder, mild yellow
1 tsp salt
1 tsp Cumin
1 15oz can of Tomato Sauce
1/2 cup Coconut milk
1/4 cup Almond butter, smooth natural
1 tbsp Lime juice
1/4 cup Cilantro, fresh
Add 1c rice and 2c water into sauce pan, bring to a boil – cover and let simmer.
In a large skillet, saute 1 medium onion over medium heat 5-6 minutes until translucent.
Add finely chopped garlic, stir frequently for 1 minute.
Add chickpeas, cayenne, curry, salt, and cumin into the skillet.
Pour in tomato sauce, coconut milk, and almond butter; mix together well.
Cover and let simmer for 20-25 minutes.
Stir in Cilantro and Lime Juice, serve over rice.