INGREDIENTS
2 lb
boneless skinless chicken breasts
1 can
diced tomatoes (drained)
2 cans
coconut milk
3 tbsp
red curry paste
2 tbsp
curry powder
1 tsp
garlic powder
1/2 tsp
ground ginger
1/2 tsp
dried basil
1/2 tsp
dried cilantro
1/4 cup
creamy almond butter
1/2 tsp
salt