Korma Chicken Casserole

By weavincanuck

Ingredients

• 4 small chicken thighs, or 2 large chicken legs
• 2 cloves garlic, minced
• 1 inch chunk root ginger, peeled and chopped very finely
• 1/2 small, white onion, finely chopped
• 1 tbsp coconut oil
• 1/2 tsp turmeric
• 1/2 tsp cardamon
• 1 tbsp tomato paste
• 2 tbsps cashew butter
• 200 ml coconut milk
• 2 tsps lemon juice

Preparation

Step 1

Heat the coconut oil in a pan then add the chicken joints and sear on all sides until brown. Remove from pan, place in a casserole dish and set aside.
Turn the heat down and add the onion, garlic and ginger to the pan. Gently fry until the onion gets some colour. Stir in the turmeric, cardamon and tomato paste. Cook another 5 minutes then remove from the heat.
Stir in the cashew butter, followed by the coconut milk, lemon juice and cilantro. Stir until smooth.
Spoon over chicken then bake at 375 for 35 minutes.