Chilly nights demand Indian food! Korma is among my top picks, and last night's version was the very best yet.
As I usually result in the sauce with almonds, this time around I made use of raw cashews to yield a creamier texture. I additionally do have the dish needs both bit of salt and extra honey which i pointed out before. and so i amended the recipe to mirror my additions.
To nibble on that one over cauliflower grain or by itself. I selected solo as I am using cauliflower in certain homemade veggie burgers later today.
Paleo Chicken Korma (Recipe Revisit)
1 tbsp .. ghee
1.5 lb. chicken thighs, reduce chunks
1 medium onion, diced
1 can coconut milk
5 cloves garlic clove
inch-lengthy nub of fresh ginger root
1 cup raw cashews
2 large tomato plants
4 teaspoon. paprika
2 teaspoon. garam masala
2 teaspoon. curry powder
1 teaspoon. ground coriander
1 teaspoon. fresh ground pepper
1 teaspoon. cumin
2 tbsp .. raw honey
1 teaspoon. salt (plus much more to taste, if required)
Melt ghee inside a large skillet. Add onion and chicken and prepare over medium heat, until chicken almost cooked through.
Meanwhile, combine coconut milk through cumin in blender. Taste for seasoning.
Add sauce to skillet with chicken lower heat and canopy, simmering for 25 minutes. Stir from time to time to help keep from sticking with bottom of skillet.