Friday, November 15, 2013

Paleo Chicken Korma (Recipe Revisit)


Chilly nights call for Indian food! Korma is one of my favorites, and last night's version was the best yet.

While I usually make the sauce with almonds, this time I used raw cashews to yield a creamier texture. I also do feel the dish needs both the little bit of salt and additional honey that I mentioned last time, so I amended the recipe to reflect my additions.

You can eat this one over cauliflower rice or on its own. I went for solo as I'm using cauliflower in some homemade veggie burgers later today.



Paleo Chicken Korma (Recipe Revisit)

1 tbs. 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 cashews
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
2 tbs. raw honey
1 tsp. salt (plus more to taste, if necessary)

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.

Add sauce to skillet with chicken; lower heat and cover, simmering for 20 minutes. Stir occasionally to keep from sticking to bottom of skillet.

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