Whole30 Chicken Korma
Whole30 Chicken Korma: Enjoy a dairy-free twist on a beloved Indian dish, with no compromise on flavor or creaminess.
Servings 4 people
Ingredients
Chicken Marinade
- 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
- 1/4 tsp salt
- black pepper to taste
Korma Gravy
- 1 medium onion peeled & halved
- 3 cloves garlic peeled & roughly chopped
- 1 in piece ginger peeled & roughly chopped
- 1 green chili chopped (optional)
- 1/4 cup raw cashews or sub 2 tbsp cashew butter
- 1/2 cup water
- 1 tbsp coconut oil
- 2 tsp curry powder
- 1/2 tsp cinnamon
- 1/8 tsp ground cardamom
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1-14 oz (or 400 g) can of coconut milk
- chopped fresh coriander/cilantro for garnish
Instructions
- 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 1/2 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.