*Disclaimer: This is a sponsored post with  Blue Diamond Almond Breeze® Almondmilk, however all opinions, experiences and enjoyment of Almond Breeze Almondmilk are completely my own!

Over the past few years I’ve become a big fan of the chicken curry dish at one of our local Indian restaurants. I’ve also found a small restaurant by work that makes a delicious chicken curry kabob for lunch that I treat myself to every once in a while. In effort to replicate something like it at home for my kids, I did a little research and figured out how to make this amazing dish, with a little twist! 

Earlier this year, I took a tour of the Blue Diamond factory in Sacramento and I was able to sample a variety of Almond Breeze® products. From Original Unsweetened Almond Breeze® Almondmilk, to its chocolate varieties, to its Almondmilk Coconutmilk Blend and even its creamy  Chashewmilk Blend varieties, it made me start thinking and experimenting with all the ways to use these varieties in cooked dishes--outside of the typical smoothie and cereal recipes. In my mission to nail-down this curry recipe, I discovered that almondmilk was the perfect ingredient for my base sauce! 

Using Original Unsweetened Almond Breeze® Almondmilk, this chicken curry recipe was a dinnertime hit! With minimal added fat and salt, this dish delivered so much flavor. The curry paste is made with aromatic vegetables like onion and garlic, fresh ginger, and earthy seasonings like cumin, garam masala, cardamom, and a little spice from chili powder and a pinch of cayenne. The almondmilk brings these flavors together with added texture and extra nutrition without taking away the color or intense flavors from the paste. Unsweetened Original Almond Breeze® delivers almost half of our daily value of bone-building calcium, a quarter of our vitamin D needs, no added sugar and only 2 ½ grams of total fat (none of which are saturated).

For parents looking for an easy one-pot recipe that’s simple to make during busy weekday nights – look no further! Although I made this recipe using unsweetened almondmilk, I’m totally trying this out with Almondmilk Coconutmilk Blend and Chashewmilk Blend varieties! Try it out, too, and let me know what you think! 

Chicken Curry with Almond Breeze® Almondmilk

Servings: 4-6 servings
Prep time: 15 minutes
Total time: 40 minutes


  • 2 teaspoons extra virgin olive oil, divided

  • 1 pound chicken thigh fillets, cut into 1 inch pieces

  • 2 red bell peppers, sliced

  • 1 tablespoon tomato paste

  • 1 ½ cups Almond Breeze® Original Unsweetened Almondmilk

  • 2 tablespoons cilantro, plus more for serving, chopped

  • ½ teaspoon chili powder

  • ½ teaspoon cinnamon

  • 1/8 teaspoon cayenne pepper

For curry paste:

  • ½ medium sweet onion (about 1 cup), chopped

  • 2 cloves garlic, diced

  • 1 inch piece ginger root, sliced

  • ½ teaspoon ground cumin

  • ½ teaspoon turmeric

  • ½ teaspoon ground cardamom

  • 1 teaspoon garam masala

  • ½ teaspoon coarse salt

  • 2 tablespoons Almond Breeze® Original Unsweetened Almondmilk


  1. To make the curry paste, place the onion, garlic, ginger, cumin, turmeric, cardamom, garam masala, and salt with two tablespoons of almond milk in a small food processor or blender. Process until smooth. Set aside.

  2. Heat 1 teaspoon olive oil in a large nonstick skillet over high heat. Add chicken and cook for about 3 minutes on each side or until lightly golden. Transfer to a bowl and cover to keep warm.

  3. Heat the second teaspoon of olive oil in the pan the chicken was cooked in, add curry paste. Cook until aromatic, about 2 minutes, then add in tomato paste, Unsweetened Almond Breeze® Almondmilk, cinnamon and chili powders. Stir until tomato paste melts.

  4. Return chicken to the skillet and add in sliced red pepper and 1 tablespoon cilantro. Stir all ingredients to combine. Reduce heat to low, cover and cook for about 25 minutes, or until sauce has slightly thickened.

  5. Top the curry with remaining cilantro. Eat immediately or allow to cool, then store in airtight container up to 3 days.

*Suggested to serve with steamed basmati rice. 

Blue Diamond Almonds

Ever wonder where the almonds that make Blue Diamond Almond Breeze® almondmilk come from? In groves like this in California. February 2018.