~ Marla Meridith
The Indian dish Chicken Korma can be a pretty heavy dish, but I’ve lightened it up in this recipe without losing any flavor at all!
1 cup basmati rice, cooked to package directions
2 tbsp coconut oil, divided
1 pound boneless chicken breasts, cut into bite sized pieces
2 tbsp water
1/3 cup slivered, toasted almonds
1 tbsp Madras curry powder
1 yellow onion, roughly chopped and divided
1-inch piece of fresh ginger, peeled and sliced
2 cloves garlic
Kosher salt and freshly ground black pepper
1 13.5 ounce can unsweetened, light coconut milk
1/2 cup grape tomatoes, sliced in half
1/2 cup sliced white or crimini mushrooms
8 ounces green beans, sliced into thirds
1/2 cup chopped fresh cilantro
Cook the rice to package directions.
Heat 1 tablespoon of the coconut oil in a 12 inch cast iron skillet over medium heat. Season the chicken with some salt and pepper. Lightly brown the chicken for about 5-6 minutes, making sure to cook all sides. It does not need to be cooked through at this point. Transfer the chicken to a clean plate and set aside.
Puree the water, almonds, curry, 1/2 of the onion, ginger and garlic in a small food processor or blender. Set aside.
Add the remaining coconut oil to the same pan you cooked the chicken in. Add the rest of the chopped onions and sauté until lightly browned, about 10 minutes stirring frequently. Stir in the curry puree. Cook for one minute. Stir in the coconut milk and bring to a simmer. Stir in the tomatoes, onions and green beans, cook for 5 minutes. Add in the chicken, cover and simmer for another 5 minutes or until the chicken is cooked through. Stir in 1/2 of the cilantro. Sprinkle the rest of the cilantro over the top before serving. Serve hot with rice.
~ Marla Meridith
Try this delish gluten free Banana Nut Granola for breakfast, brunch and snacking.
1 ripe banana, mashed
1/3 cup canola oil
1/3 cup honey
1 tsp cinnamon
1/4 tsp sea salt
4 cups old fashioned oats
1/4 cup chia seeds
1/2 cup walnuts, chopped
1/2 cup almonds, chopped
1 cup banana chips, chopped
Pre heat the oven to 350 degrees Fahrenheit with the racks in the middle.
Combine the mashed banana in a large bowl with the oil, honey, cinnamon and salt. Mix in the oats with a fork and make sure it’s coated well. Mix in the chia
seeds and nuts.
Spread this oat mixture evenly onto two baking sheets in a single layer.
Bake for a total of 22-26 minutes, flipping the granola once halfway through baking time.
Let the granola cool to room temperature where it will continue to crisp up.
Fold in the banana chips.
Serve with yogurt, milk or enjoy by the handful!