Curry,Dal,Tikka Masala,

Whole30 Chicken Korma

Name: Whole30 Chicken Korma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 1/2 pounds boneless skinless chicken thighs (rinsed and patted dry); 1/2 cup coconut cream (or yogurt); 1 tablespoon lemon juice (freshly squeezed); 1/4 teaspoon garam masala; 1/4 teaspoon coriander powder; 1/4 teaspoon turmeric; 1/4 teaspoon paprika; 1/4 teaspoon black pepper; 1/2 teaspoon sea salt; 4 tablespoons ghee (or grass-fed butter, split in two); 1 large yellow onion (diced); 8 garlic cloves (minced); 1 heaping teaspoon ginger (minced); 1 bell pepper (chopped); 15 ounces tomato sauce (no salt added); 16 ounces canned coconut milk (or coconut cream); 1 heaping teaspoon garam masala; 1 heaping teaspoon coriander powder; 1/2 teaspoon mustard seed powder; sea salt and black pepper (to taste); cilantro (for topping); pine nuts (for topping); 1 1/2 tablespoons arrowroot flour; 1 tablespoon water

6 servings

portionen

10 minutes

aktive zeit

30 minutes

gesamtzeit

Kochen beginnen

Zutaten

1 1/2 pounds boneless skinless chicken thighs (rinsed and patted dry)

1/2 cup coconut cream (or yogurt)

1 tablespoon lemon juice (freshly squeezed)

1/4 teaspoon garam masala

1/4 teaspoon coriander powder

1/4 teaspoon turmeric

1/4 teaspoon paprika

1/4 teaspoon black pepper

1/2 teaspoon sea salt

4 tablespoons ghee (or grass-fed butter, split in two)

1 large yellow onion (diced)

8 garlic cloves (minced)

1 heaping teaspoon ginger (minced)

1 bell pepper (chopped)

15 ounces tomato sauce (no salt added)

16 ounces canned coconut milk (or coconut cream)

1 heaping teaspoon garam masala

1 heaping teaspoon coriander powder

1/2 teaspoon mustard seed powder

sea salt and black pepper (to taste)

cilantro (for topping)

pine nuts (for topping)

1 1/2 tablespoons arrowroot flour

1 tablespoon water

Anweisungen

Put chicken in a bowl, Tupperware container or gallon freezer bag and marinate with coconut cream/yogurt and spices. Set aside.

Heat up a large pot or Dutch oven over medium heat for 2 minutes. Add ghee and allow it to melt completely. Add onions and cook until completely dark golden-brown. Be very careful not to burn them, as they will begin to get dark after 10-15 minutes.

Add ginger and garlic and sauté for a few more minutes.

Add all spices (except mustard seed) and let them bloom for a minute. Add your chicken mixture and briefly stir-fry to coat chicken with the masala you’ve made. I left my thighs whole during this process, and I recommend it.

Add bell pepper and tomato sauce and cover the pan. Let everything simmer for about 15 minutes.

Add coconut cream and ground mustard seed. Add the rest of the ghee. Let it simmer for another 10 minutes. Give it a try and add salt and black pepper, to taste. To make the arrowroot slurry, combine arrowroot with water and mix well until smooth. Slowly pour in a little at a time into the pot while stirring. Keep adding until it reaches your desired thickness.

Garnish with cilantro, extra coconut cream and some pine nuts, if you'd like. Serve on a bed of cauliflower rice, regular rice or with naan bread.

Nährwertangaben

Portionsgröße

Kalorien

555 kcal

Gesamtfett

42 g

Gesättigtes Fett

30 g

Ungesättigtes Fett

Transfett

Cholesterin

169 mg

Natrium

715 mg

Gesamtkohlenhydrate

16 g

Ballaststoffe

4 g

Zucker insgesamt

7 g

Eiweiß

33 g