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
- 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
- Chopped fresh mint, to taste
- Chopped or whole, raw cashews
- 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.
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Spice blend: if you do not have the spices listed, or a grinder, feel free to use 2 tablespoons of garam masala mixture in place of the cinnamon masala.
Vegan option: I bet that this curry would be phenomenal with chickpeas instead of chicken. Simply use 4 cups cooked chickpeas in place of chicken in this recipe.
Nutrition Information Per Serving
- Calories: 335
- Calories from Fat: 190
- Total Fat: 21.1
- Saturated Fat: 10.8 g
- Cholesterol: 65> mg
- Sodium: 447 mg
- Carbs: 15.4 g
- Dietary Fiber: 3.3 g
- Net Carbs: 12.1 g
- Sugars: 7.5 g
- Protein: 22.9 g