Spiced Chicken Curry with Almond Flour Thickening

1.Prepare the spice mix by combining ¼ tsp cinnamon, 2 tsp garam masala or curry powder, ½ tsp turmeric, and ½ tsp chili powder in a small bowl. Set aside.

2.Heat a large non-stick pan or deep skillet over medium heat and spray with low-calorie cooking spray.

3.Add the finely chopped onion to the pan and sauté for 5 minutes until softened and translucent.

4.Add 1 tbsp reduced-fat spread to the pan, then stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.

5.Add the diced chicken breast pieces to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides but not fully cooked through.

6.Sprinkle the prepared spice mix evenly over the chicken and stir well to coat all pieces. Cook for 2 minutes to allow the spices to release their aromas.

7.Add the tin of chopped tomatoes, 1 tbsp tomato puree, and 2 chicken stock cubes to the pan. Stir to combine thoroughly.

8.Pour in 2 tbsp water and bring the mixture to a gentle simmer. Cover the pan with a lid and cook for 15 minutes, stirring occasionally, until the chicken is cooked through and tender.

9.In a small bowl, mix the Sukrin Almond Flour with a few tablespoons of the curry sauce from the pan to create a smooth paste. This prevents lumps when adding the almond flour to the curry.

10.Stir the almond flour paste back into the curry, mixing well to thicken the sauce. Simmer uncovered for an additional 5 minutes, stirring frequently to prevent sticking.

11.Remove the pan from heat. Stir in 3 tbsp fat-free natural yogurt, the juice of 1 lime, and 1 tbsp crème fraîche if using, to add creaminess and a fresh tang.

12.Taste the curry and season with salt as needed. Garnish with fresh coriander leaves if desired.

13.Serve hot with steamed rice, naan bread, or your preferred side.