Have you ever had one of those meals where you’re eating it and you don’t want it to end and in amongst the mouthfuls and silent moaning, you’re mentally patting yourself on the back for creating such a tasty meal? Because that’s exactly what I was doing today while I was eating this delicious Almond Butter Chicken with Sticky Rice – modest I know – but simple meals are always the best.
Firstly, I used Quorn chicken style fillets to make this meal, but obviously this can be made meat eater
not friendly too and the almond butter chicken would be superb on a BBQ -that’s another thing I was thinking about when eating – always thinking about food.
I made the almond butter sauce last night so this meal only took me 15 minutes to cook and prepare, which was perfect.
Ingredients: Almond Butter Sauce
- 100g Plain Smooth Almond Butter
- 200ml Full Fat Coconut Milk
- 2 Tsp Chopped Garlic
- 2 tsp Ground Ginger
- 1 Tsp Ground Coriander
- 1.5 tsp Chilli Powder OR 40g Red Thai Curry Paste
- 1 tbsp Lemon Juice
- 2 Tbsp Soy Sauce
- 1 tsp Chilli Flakes
- 1/2 Tsp Salt
Add all ingredients to a saucepan on a medium heat and stir until ingredients are well combined and the coconut cream has melted.
NB: The almond butter sauce will be quite thick, you can leave it as it is or add a little water.
For more recipes you can follow me on Instagram and tag me if you try any of my recipes.
© The Hungry Welsh Girl 2015
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.