Cashew and Almond Chicken Breast

  • Difficulty: Medium
  • 45 minutes
  • 4 servings
Cashew and Almond Chicken Breast

Why don’t you try our creamy and slightly crunchy pan-cooked chicken breast? Make it very nutty by tossing crushed almonds and cashews into the skillet. Cook it in coconut milk and flavor it with garam masala, coriander, chili, and garlic. Nice, isn’t it?

Ingredients

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

Steps

  1. 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.
  2. 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.
  3. Add the garam masala and garlic powder and stir them in.
  4. Add the coconut milk and the cashew-almond mixture and stir in. Cook for 20 minutes.

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