Sunday, July 18, 2010

Curried Tomato Almond Sauce

Our Daring Baker's Challenge for July was cooking with nut butters, this seemed right up my alley! This was really great-- I've been trying to make a tomato based curry for a while now and the almond butter really was the missing piece. I have the left overs in the fridge and I keep sneaking a taste every time I open the fridge :-) I don't eat rice so instead I used zucchini noodles and kelp noodles and it was great!

The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

1 Tablespoon Coconut oil
4 chicken breast halves
Salt to taste
1 large onion
2 cloves garlic, minced
1 can tomato sauce1/3 cup almond butter
1/3 cup milk
1/3 cup chicken broth
1 1/2 tablespoons curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper

Place chicken on baking pan and broil until cooked well. On the stove top melt the butter in large nonstick skillet over medium-low heat. Chop and add the onion and cook gently for several minutes to infuse the butter with onion flavor. Keep the heat low to avoid burning the butter; a little color is fine. Add the spice blend and garlic and cook for 1 minute or till fragrant, stirring constantly. Add the tomato sauce, stir well, and bring to boil. Reduce heat to simmer. Whisk in almond butter and milk until thoroughly combined with tomato sauce. The almond butter is thick so it takes a while to make a smooth sauce. Return to simmer. Add broth to sauce to reach desired consistency; return to simmer. Add more broth as needed to thin sauce as desired. Take zucchini and slice thinly, like spaghetti. Boil zucchini in a small sauce pan until zucchini is soft. When zucchini is soft drain and add it into the curry pan. When chicken is cooked, cut into small pieces and add to curry sauce, which is still on low heat. Stir and enjoy!