Easy Chicken Korma (Paleo Version)

Here is a modified version of my easy chicken korma which I made last night and served with sauteed kale and leeks. It was divine. The spices dance in your mouth with layers of complexity and the coconut milk and almonds make it creamy.

PRINT Easy Chicken Korma (Paleo Version) from MS Word

Easy Chicken Korma (Paleo Version)

Yield: 6 servings

1 ½ lbs. free range boneless, skinless chicken thighs cut into large cubes
2 large tomatoes (vine ripened preferred)
1 large yellow onion chopped
5 cloves of garlic
1 big toe sized piece of peeled ginger
1 can light coconut milk
1 cup almonds
1 tablespoon raw honey (optional)
Sea salt (optional)
3 teaspoons hot Hungarian paprika
2 teaspoon sweet (mild) paprika
2 teaspoons grape seed oil or ghee
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon cardamom
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon fresh cracked pepper

In a heavy saucepan add oil, chopped onions, chicken and 1 teaspoon of salt. Sauté on high heat till the onions begin to get opaque and chicken is nearly done. Reduce heat to medium low. Put the remaining ingredients into a blender and puree till smooth. Stir into chicken and onion mixture, cover and let simmer for 20 minutes stirring occasionally to keep food from sticking to the bottom. Serve.

© 2012 Aron David Bradley


5 thoughts on “Easy Chicken Korma (Paleo Version)

  1. I made this today, made a triple batch for freezing. Used macadamias instead of almonds, honey is a must not optional for the taste. This turned out great!!!

  2. Pingback: Dairy-Free Chicken Korma

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