I took the traditional chicken korma recipe that I used to love at my favorite Indian restaurant and simplified and American-ized it. And guess what? It doesn’t taste all that much like the restaurant chicken korma – it’s better. Yep. I quit ordering it when I go out to eat because I like mine better. Mine has a lot more flavor. I decided the version at the Indian restaurant was bland and tastes fine, but it doesn’t taste delicious like this. I cut out several of the steps that most people do, so hopefully you’ll appreciate the time savings. I know I do.
In fact, I’ve made this recipe a few hundred times. Yep. You heard that right. When I find a recipe I like, I make it a lot. The fact that my two oldest children love this recipe too, it makes me make it even more often. One of my daughters doesn’t like it because it has chicken in it. She won’t eat anything with chicken in it. My other daughter is five and doesn’t like how spicy I make it. I don’t blame her. I like it really spicy. You can totally customize the spice level yourself though by the amount of red pepper. If you don’t like it spicy, don’t put any in. If you like it spicy, pretend it’s salt and sprinkle it all over the place.
I must warn you that I’ve only tried this recipe with Spice Hunter spices. They are so much better than any other spice I’ve tried. They actually have flavor. So, just beware that you are welcome to use whatever spices you have, but the recipe may turn out very different for you. In fact, since I originally took this picture, I’ve tweaked the recipe myself and it looks different than this image because mine is a lot more yellow, because I really like the turmeric and red pepper. But you can always put less in so it’s not as bright as mine. I’ve also simplified the whole process and don’t make a coconut paste to blend with the coconut milk (who has time to soak cashews for 4 hours?). This makes it a thinner sauce, instead of thick like the image, but it still tastes almost as good. If you want a good recipe with the thicker sauce, check it out on my Paleo blog here.
I should also say that the spices are approximate. I never measure mine. I just put how much I feel on that day. If nothing else, it gives it a little variety of flavor.
Now that I have my Instant Pot, I make this almost exclusively in it. All the ingredients are the same. It’s just a different technique. It turns out different from the image too. It’s more soupy and the chicken is really soft, a lot like it would be in a crock pot.
Please let me know which version you like better and if you like it as much as I do.
I'm so in love with this Clean Eating simple chicken korma. It's so good and only takes a few minutes to get it started and then most of the rest of the time I can do whatever I want while it cooks.
- 2 Tbl cooking oil of choice (I use coconut oil)
- 6 large Chicken thighs, boneless and skinless
- 1 Yellow Onion, chopped
- 2 tsp . finely chopped fresh green chilies (serrano, Thai or jalepeno), optional
- 1 tsp Garlic, minced
Put all the main ingredients and spices in a oven-safe frying pan with high sides or an enameled dutch oven. Put the spices on both side of the chicken.
Cook, turning the chicken half way through, until the chicken is 3/4th cooked, the onions are translucent and the spices are browned
Pour the can of coconut milk into the pan and bring to a simmer. Cover.
Place the pan in an oven preheated to 325 degrees. Cook for one hour, or until the chicken is tender.
Shred chicken lightly. Check seasonings and add more salt, if desired. Add cashews, coconut flakes and ginger. Garnish with cilantro. Serve atop red quinoa or other grain, such as rice. Jasmine rice is my favorite, although not strictly Clean Eating. I also really like short grain brown rice and mashed cauliflower with this dish.
Put the main ingredients and spices in the Instant Pot. I always use frozen chicken and they have enough moisture that I don't add water, but I would guess with fresh chicken you will need to add a little water. Add as little as possible so the spices will brown.
Push the Meat/Stew button and let it cook for 35 minutes on high pressure.
Let the steam out. The chicken should be super soft. If not, cook for a few more minutes.
Add the coconut milk.
Push the off button and then saute for a few minutes.
Shred chicken lightly. Check seasonings and add more salt, if desired. Add cashews, coconut flakes and ginger. Garnish with cilantro and serve over a grain, as mentioned above.
*If at any time during the baking process you feel the liquid levels are too low or the sauce is too thick, add in another 1/2 cup of chicken stock.