Cooked - Whole30 Chicken Korma

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Whole30 Chicken Korma

4.0

2.25 lbs (or 1 KG) chicken breasts or thighs (cut into 2-inch pieces)

2 tsp avocado oil

1 tsp garam masala

1 tsp curry powder

¼ tsp salt

Black pepper (to taste)

1 medium onion (peeled & halved)

3 cloves garlic (peeled & roughly chopped)

1 in piece ginger (peeled & roughly chopped)

1 green chili (chopped (optional))

¼ cup raw cashews or sub 2 tbsp cashew butter

½ cup water

1 tbsp coconut oil

2 tsp curry powder

½ tsp cinnamon

⅛ tsp ground cardamom

1 tsp ground turmeric

1 tsp garam masala

½ tsp ground coriander

½ tsp salt

½ tsp ground black pepper

14 oz (or 400 g) can of coconut milk

Chopped fresh coriander/cilantro (for garnish)

ADD your chicken and marinade ingredients to a bowl or ziplock bag. Mix well to combine, cover, and leave to marinate for at least 2 hours or overnight in the fridge.
HEAT a cast iron or grill pan over medium-high heat and cook the chicken for 5-6 minutes per side or until an internal temperature of at least 165°F. Remove the chicken to a plate or bowl, cover, and allow to rest while you make the Korma gravy.
PUT the onion, garlic, ginger, chili, and cashews (or cashew butter) in a blender with ½ cup of water. Blend until smooth.
HEAT the coconut oil in a large pot or deep pan. Once hot, pour the blended sauce base mixture into the pot.
ADD all your spices, from the curry powder to the salt & pepper. Mix and allow the gravy to cook for 2 to 3 minutes, until fragrant.
STIR in the coconut milk, then bring to a simmer.
ADD the chicken back and allow to simmer on low heat for 10 minutes. If your gravy is too thick, you may need to add a bit of water to loosen it up.
GARNISH with fresh chopped coriander and serve.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 123 weeks ago

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