Coconut Cashew Chicken Korma

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Serves 4
Prep time 15 minutes
Cook time 1 hour
Total time
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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.


  • 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


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.