Updated Nov 24, 2014Chatelaine
skinless, boneless chicken breasts, about 500g, cut into 1-in. cubes
onion, finely chopped
garlic cloves, minced
cashew or almond butter
chopped fresh cilantro
- HEAT a large frying pan over medium. Add oil, then chicken. Cook until chicken is browned and no pink remains, 3 to 5 min. Transfer to a plate. Add onion, garlic, ginger and spices to pan. Cook, stirring often, until onion starts to soften, about 3 min. Return chicken and any juices to pan. Stir in tomatoes, and scrape up and stir in any brown bits from pan bottom. Simmer, covered, until slightly thickened, about 5 min. Add cashew butter, cream and salt. Stir until no streaks remain. Sprinkle with cilantro. Serve over brown rice if desired.
Kitchen tip: Just a small amount of 35% cream makes a huge difference in flavour and has, overall, little effect on the total calories.