almond coriander chick'n
Starting the Dish
- 1 pkg Gardein Chick’n Scallopini
- 2 tbsp butter or oil (or vegan option)
- 2 onions, diced
- 1 bay leaf
- 1/2 tsp sea salt
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 green chili, minced*
- 1 tsp ground cumin
- 1/2 tspground coriander
- 1/8 tspchili powder, or to taste
- 1/4 tsp turmeric powder
- 1/8 tsppaprika
- 1/2 tspblack pepper
- 1/4cup water
- 1/4 cupblanched almonds, finely ground
- 1/3 cup sour cream (or vegan cashew sour cream)
- 1/2 bunchfresh cilantro, roughly chopped
cashew sour cream
- 1 cup raw cashews
- 1 tbsp fresh lemon juice
- 1/2 to 3/4 cup water, or as needed
- 1 1/2 tbspapple cider vinegar
- 1/4 tspsea salt, or to taste
Heat a large Dutch oven or fry pan over medium heat and add the butter, onions, bay leaf and salt. Let cook for 30 to 40 minutes, or until the onions are very soft and translucent.
*Note: For the chilies, use either a Thai green chili, jalapeño or serrano pepper. Depending on how hot you like your food, you can either remove the seeds first (this will make it less spicy) or leave them in. That being said, this dish is not overly spicy.
Once the onions are very soft, add the garlic, ginger and chilies and cook for another 3 minutes or so. Then add all of the remaining spices and seasonings and cook for another minute.
Add the water and bring the mixture to a gentle boil. Reduce the heat to low, cover and let the mixture simmer for approximately 5 minutes. Meanwhile, tear the chick’n into approximately 1-inch pieces. Next, add the chick’n and toss to coat with the onion mixture.
Add the ground almonds and sour cream to the chick’n mixture and gently fold everything together. Cook for another minute and then turn off the heat. Lastly, taste for seasoning and add the chopped cilantro. This dish is particularly good with rice pilaf and crispy pappadams.
CASHEW SOUR CREAM
This dairy-free sour cream is so full of flavor that no one will know the difference. It is the perfect balance of tart and creamy.
Serves: 1 cup Active Time: 15 min Total Time: 3 hrs
Step 1: Soaking the Cashews
1 cup raw cashews
Place the cashews into a bowl and cover with water. Let soak for a few hours or overnight.
Step 2: Making the Cashew Sour Cream
1 Tbsp fresh lemon juice
1/2 to 3/4 cup water, or as needed
1 1/2 Tbsp apple cider vinegar
1/4 tsp sea salt, or to taste