This Dairy-Free, Gluten-Free Almond Butter Coconut Curry Chicken is one of those dishes people will rave about whenever you serve it! It’s creamy, dreamy and packed with both flavor and nutrition.
Prepare the rice as directed (it will usually take 40-45 minutes for whole grain wild rice, so start this first … and boil in chicken broth rather than water for more taste)
Cut the chicken into cubes
Wash and chop the vegetables
Heat 1 Tbsp olive oil in large pan; sautee the chicken on medium for 5 minutes stirring frequently
Add 1 Tbsp of olive oil and add the broccoli, peppers and onions to the pan; sautee all of it together for about 5 minutes; make sure the chicken is fully cooked (it shouldn’t have any pink in the center)
Turn down the heat to medium low and add the water chestnuts, coconut milk, almond butter, red curry paste, coconut aminos and all the spices
Simmer on low until the rice is ready; add the rice and mix thoroughly
Taste and add any additional salt, pepper and or red pepper flakes according to your taste
Serve, garnish with chopped parsley (if desired) and enjoy!
