Coconut Cashew Chicken Korma
Serves | 4 |
Prep time | 15 minutes |
Cook time | 1 hour |
Total time | Warning: A non-numeric value encountered in /srv/users/glutenfreeyummy-com/apps/glutenfreeyummy-com/public/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2725 1 hour, 15 minutes |
Dietary | Dairy-free, Gluten-free, Paleo |
Meal type | Main Dish |
Region | Indian |
This gluten and dairy-free dish will take you strait to India. Enjoy the spicy creaminess of this delicious Coconut Cashew Korma with Chicken.
Ingredients
- 1/4 cup Coconut Oil
- 1 Medium Sweet Onion (chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (peeled & grated)
- 2 Bay Leaves
- 1 tablespoon Coriander (ground)
- 1 teaspoon Turmeric
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Cumin (ground)
- 1 1/2 cup Chicken Stock
- 1 can Chopped Tomatoes (15 oz)
- 1 tablespoon Honey
- Salt (to taste)
- 2lb Chicken-organic (chopped)
- 1/2 cup Coconut Milk (canned)
- 1/2 cup Cashew Nuts (roasted)
- 3 tablespoons Cilantro
Directions
Step 1 | |
In a large skillet, saute onions and garlic until translucent. | |
Step 2 | |
Add cinnamon stick, bay leaves and spices. Stir over medium heat for one minute. | |
Step 3 | |
Stir in Chicken stock, diced tomatoes, honey and salt. | |
Step 4 | |
Add the chopped chicken, and reduce heat to low and cover. Cook for about 45 minutes or until chicken is fully cooked. | |
Step 5 | |
While sauce is cooking, place coconut milk, cashews and cilantro into a blender and blend until creamy. | |
Step 6 | |
Add green sauce to the chicken and blend into the sauce. Cook for about 5 minutes or until sauce thickens. | |
Step 7 | |
Remove from heat, discard cinnamon stick and bay leaves. Serve over rice or crumbled cauliflower for a low-carb version. |