INGREDIENTS
Cinnamon Masala Spice Blend
3 dried red chilis
4 whole cloves
5 cardamom pods
4 pieces of cinnamon bark or 4 small cinnamon sticks
2 teaspoons coriander seeds
1 teaspoon poppyseeds
Curry
2 yellow onions, sliced thin
1 tablespoon coconut oil
2 cloves fresh garlic, minced
1 teaspoon minced fresh ginger
3 skinless, boneless chicken breasts, cubed
2 cups homemade coconut milk
¼ teaspoon sea salt
10 raw cashews, ground or 1½ tablespoons almond flour
Toppings
Chopped fresh mint, to taste
Chopped or whole, raw cashews
INSTRUCTIONS
- Add masala ingredients to a cast iron pan. Toast on medium-high for 4-5 minutes, rotating frequently. When aroma begins to release, remove from the pan and allow to cool before grinding in your spice grinder or coffee grinder. Set aside.
- In the same cast iron, add onions, oil, garlic and ginger. Saute on medium-high heat for 5 minutes.
- Add chicken and cook 2-3 minutes per side.
- Add coconut milk, salt and masala mixture. Bring to a boil, reduce heat to low, and cook for 10 minutes, rotating every couple of minutes.
- When 1 minute is left on the timer, stir in the ground cashews to help thicken up the curry.
- Serve immediately, on a bed of cauliflower rice and top with extra cashews and fresh mint. The fresh mint is SO nice in this. I highly recommend not skipping out on it.
Source: Healthful Pursuit
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