Almond Chicken Curry

Step 1

Heat a large skillet over medium-high heat and add 1 Tbsp avocado oil. Once hot, add the diced chicken and sauté the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.

Step 2

Add a 2 Tbsp coconut oil to the skillet. Add the eggplant, sauté 3-4 minutes and then toss in the mushrooms, tomatoes, ginger and garlic. Sauté the veggies another 5 minutes or until they just begin to soften, and the tomatoes burst. Add the chicken back to the skillet and toss everything together.

Step 3

To the skillet add the curry powder, curry paste and chili. Give everything another good toss. Cook 1 minute and then add almond milk. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil and cilantro.

Step 4

Serve and enjoy.