2 tablespoons of cashews
2 tablespoons of almonds
1 tablespoon fresh coriander, chopped
4 tablespoons of olive oil
½ chili, sliced
1 tablespoon lemon juice
15 ounces of chicken breast, cubed
1 teaspoon garam masala
1 teaspoon garlic powder
1 cup coconut milk
- Add the cashew, almonds, coriander, 2 tablespoons of olive oil, the chili slices, and the lemon juice to a blender. Blend until even. Set aside.
- Heat the remaining olive oil in a skillet over medium-high heat and add the cubed chicken breast. Cook and stir until it starts changing color.
- Add the garam masala and garlic powder and stir them in.
- Add the coconut milk and the cashew-almond mixture and stir in. Cook for 20 minutes.