Summary

Ingredients

• 3 medium onion (s)
• 2 tablespoon oil (sunflower oil)
• 2 cloves garlic
• 400 g chicken breast fillet (s)
• 2 teaspoon curry paste, red
• 500 ml water
• 2 teaspoons chicken broth, instant
• 100 g cream or milk
• 100 g milk
• 100 g almond (s), sweet, round

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Instructions

1. Peel and chop 3 medium onions and 2 garlic cloves. Heat 2 tablespoons sunflower oil in an oven-safe pan over medium-high heat. Add the onions and garlic, sauté for 5-10 minutes until softened.
2. Dice 400g chicken breast and add to the pan, cook for 2-3 minutes. Stir in 2 teaspoons red curry paste until well combined.
3. Pour in 500 ml water mixed with 2 teaspoons instant chicken broth. Simmer for 5-8 minutes.
4. In a separate bowl, whisk together 100g cream, 100g milk, and 100g ground almonds. Pour this mixture into the pan and stir to combine.
5. Transfer the pan to an oven preheated to 180°C (356°F). Bake for 20 minutes, stirring every 5 minutes until the chicken reaches an internal temperature of 74°C (165°F).
6. Serve with rice.
7. Optional: For a lighter version, replace the 100g cream with 100g milk.