Step 1

Place the curry paste ingredients in a food processor and pulse until smooth and combined. Set aside.

Step 2

Heat 1/2 tablespoon olive oil in a large saucepan over high heat. Add the chicken and season with salt and pepper to taste. Cook for 3-5 minutes, stirring as you cook. Once golden, remove and set aside.

Step 3

Add remaining 1/2 tablespoon olive oil to the saucepan and add curry paste. Stir to combine. Cook for 2 minutes or until fragrant.

Step 4

Add the tomato paste, almond milk, ground cinnamon, and chili powder. Stir to combine.

Step 5

Return the chicken to the saucepan and stir to coat.

Step 6

Reduce heat to medium/low and cook for 30 minutes or until thickened and chicken is fully cooked.

Step 7

Serve with white rice and top with cilantro. Enjoy!