Chicken Korma with Coconut Milk

By jeknudson

Chicken Korma with coconut milk and cashews – a rich and creamy curry that’s mildly spiced and easy to make! Serve over cauliflower rice for a hearty and healthy low carb meal! | Gluten Free + Paleo + Whole30
I sauteed all of the onion and then added the garlic and ginger and then blended it all with remaining spices as noted. Then did the chicken in the pan, adding rest of ingredients as indicated.

Ingredients

• 2 tablespoons coconut oil
• 4 large boneless and skinless chicken breasts seasoned with black pepper, cut into bite sized pieces
• 2 brown onions (one quartered and another chopped)
• 2 tablespoons garlic, crushed or finely chopped
• 2 tablespoons fresh ginger, peeled and roughly chopped
• 2 tablespoons water
• 2 teaspoons ground cumin
• 2 teaspoons ground corriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder, (use 1/4 teaspoon if you're extra sensitive to spicy food)
• 1 cup full fat unsweetened coconut milk or coconut cream from a can
• 1 1/2 cup chicken stock
• 1/4 cup raw cashews
• 1 teaspoon salt or to taste
• fresh cilantro for topping

Details

Adapted from asaucykitchen.com

Preparation

Step 1

1. Heat 1 tablespoon of the coconut oil in a large pan or skillet. Add the chicken and cook on a medium heat for about 5 minutes stirring occasionally until almost fully cooked through. Transfer the chicken to plate or bowl and set aside.
2. Add the quartered onion (saving the other chopped onion for later), the garlic, ginger and water to a blender or small food processor and blend into a puree. Set aside momentarily.
3. Add the remaining 1 tablespoon coconut oil to the same pan you used to cook the chicken. Once warm add the chopped onions and sauté the onions for 10 minutes until soft and browned.
4. Stir in the onion, garlic & ginger puree along with the cumin, coriander, turmeric garam masala and chili powder. Cook 1 minute.
5. Add the coconut milk (or cream) and chicken stock and let simmer for at least 5 minutes. Let the mixture reduce down and thicken slightly.
6. Add the chicken to the pan along with the cashews and cook another 5 minutes until the chicken cooked through and piping hot.
7. Garnish with fresh cilantro and more cashews if you'd like and serve hot over rice.
NOTES
Nut Alternatives: You can replace the cashews with flaked almonds or another nut of choice or omit them altogether.

Coconut Milk: I recommend using a full fat coconut milk from a can as opposed to reduced fat or carton milk. The extra fat will yield a creamier curry. You can also just use straight coconut cream or regular dairy cream if you can tolerate dairy/don't need this to be Whole30 compliant.