Whole30 Chicken Korma
A traditional Indian dish of chicken simmered in a bath of ginger, garlic, onions, spices, coconut cream & tomato sauce. I’ve created a Whole30 chicken korma that tastes like the real thing but perhaps even better! This creamy and delicious dish is dairy free, paleo & 100% Whole30 compliant.
Servings
6-8
Cook Time
30minutes
Servings
6-8
Cook Time
30minutes
Ingredients
Marinade
Sauce
Instructions
  1. Put chicken in a bowl and marinate with coconut cream and spices, set aside.
  2. Add ghee to a pan on medium heat. Once ghee melts, add onions and cook until completely dark golden-brown. Be very careful not to burn them, as they will begin to get dark after 10-15 minutes.
  3. Add ginger and garlic and sauté for a few more minutes.
  4. Add all spices (except mustard seed) and let them bloom for a minute. Add your chicken mixture and briefly stir-fry to coat chicken with the masala you’ve made. I left my thighs whole during this process, and I recommend it.
  5. Add bell pepper and tomato sauce and cover the pan. Let everything simmer for about 15 minutes.
  6. Add coconut cream and ground mustard seed. Add the rest of the ghee. Let it simmer for another 10 minutes. Give it a try and add sea salt and black pepper, to your taste preference.
  7. Garnish with cilantro, extra coconut cream and some pine nuts, if you’d like. Serve on a bed of cauliflower rice, regular rice or with naan bread.
Recipe Notes

Feel free to use fenugreek instead of mustard seed powder. I just had a hard time finding it at my local grocery store.

You can dice your chicken up after it has cooked or leave it as is. It’ll be so soft, I wouldn’t worry too much about it!