May 28, 2019
Recipe: Lightened Up Chicken Korma
May 28, 2019
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!
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 servings
1Cook the rice to package directions.
2Heat 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.
3Puree the water, almonds, curry, 1/2 of the onion, ginger and garlic in a small food processor or blender. Set aside.
4Add 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.