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Yogurt and almond butter. \u00a0In a chicken dish. \u00a0Bet you didn’t see that one coming! But it totally works. This month’s challenge through the Stonyfield Organic Clean Plate Club<\/a> was to use their yogurt and Justin’s Nut Butter<\/a> in a recipe. I’ve tried some of their different nut butters before and enjoy them, but was intrigued by the maple almond butter. Rather than go the muffin or smoothie route, I decided to go rogue and go spicy.<\/p>\n

I think this is my new favorite chicken recipe. I say that anytime I make something I like. But Mr. Spice really liked it so I really will be making this more often. Or at least whenever I need to make something for guests.<\/p>\n

It’s basically a different variation of chicken korma<\/a>, which I’ve made before. \u00a0Badam means nuts, so this is a chicken dish with a creamy, almond sauce. You can be super fancy and sprinkle thinly sliced almonds as a garnish but I’m too lazy for that. And traditionally you would grind your own almond paste, but again, I’m lazy and almond butter does the trick for me. Usually the body of the gravy\/sauce would come from onions that have cooked down, but in this recipe it comes from the spiced yogurt and almond butter. The browned onion slices and whole spices give it that “fancy” taste that I associate with dinner parties.<\/p>\n

*Disclosure: Stonyfield Organic provided me with coupons for their yogurt and compensated me for this post as part of their Clean Plate Club. Justin’s Nut Butter provided me with samples of their nut butters as part of this month\u2019s campaign. All opinions are my own.<\/em><\/p>\n

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