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  • Writer's picturecaroline oneill



1 tsp olive oil

4 skinless, boneless chicken

breasts, cut into cubes

1 onion finely chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tsp garam masala,

1 tsp turmeric

1 tsp paprika, 1 tsp ground coriander

. tsp cinnamon

680ml jar tomato passata

2 tbsp almond butter

Pinch salt and pepper

Bunch chopped fresh coriander

1. Heat the oil in a large frying pan and brown the chicken, 3 to 5 mins. Transfer to a plate.

2. Add onion, garlic, ginger and spices to pan. Cook, stirring often, until onion starts to soften, about 3 mins.

3. Return chicken and juices to pan. Stir in the passata and scrape up and stir in any brown bits from pan bottom.

4. Simmer until slightly thickened, about 5 mins.

5. Add almond butter and season with salt and pepper and stir well.

6. Sprinkle with coriander.

7. Serve with cauliflower rice (see p37) or some green vegetables

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