Thursday, September 6, 2012

Paleo Chicken Korma

One of my favorite Indian dishes has always been chicken korma, but even in my pre-paleo days the dish didn't really love me back. Who knows how much dairy is used to make the creamy sauce in Indian restaurants, but it obviously isn't an amount that works for my system!

I was excited to find a recipe online that not only promised to be a paleo version, but an easy one to boot. One thing I would argue, though, is that the ingredients and directions of the recipe are written in a way confusing enough to make the dish a bit less easy! I wasn't quite sure as I was putting it together if I was supposed to add garlic to the sauce or to the pan; luckily in the end it all worked out and tasted delicious.
While the ingredient list is long here, it's just a lot of little bits of various spices to get the flavor of the sauce right. It's nice to dump everything in a blender and then be good to go. This is definitely not as creamy as traditional korma, but frankly I like it just fine. I think if you used raw cashews in lieu of almonds (which I will try next time) the sauce might even be creamier.

You could definitely serve this over cauliflower rice, but I frankly wasn't in the mood for the additional work and since it's quite "saucy" I liked it just fine on its own. I did eat some raw veggies on the side, and next time I'm debating throwing some chopped spinach into the skillet in the last few minutes of simmering.
Paleo Chicken Korma
from Boomer Cuisine

2 tsp. ghee
1.5 lb. chicken thighs, cut into chunks
1 medium onion, diced
1 can coconut milk
5 cloves garlic
inch-long nub of fresh ginger
1 cup raw almonds
2 large tomatoes
4 tsp. paprika
2 tsp. garam masala
2 tsp. curry powder
1 tsp. ground coriander
1 tsp. fresh ground pepper
1 tsp. cumin
1 tbs. raw honey
salt, to taste

Melt ghee in a large skillet. Add onion and chicken and cook over medium heat, until chicken almost cooked through.

Meanwhile, combine coconut milk through cumin in blender. Taste for seasoning. I wound up adding a pinch more of honey and a little bit of salt.

Add sauce to skillet with chicken; lower heat and cover, simmering for 20 minutes.

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