Coconut Chicken Korma

(0)

Calories 464 kcal

Protein Serves 2.00

Carbohydrate 12.5 grams

Cholesterol 0 milligrams

Fat 30.7 grams

Fiber 0 grams

Protein 30.7 grams

Ingredients

  • 2 tsp ABC Butter (or almond butter)
  • 200 g Chicken Thigh
  • 0.50 tsp Chilli Flakes
  • 200 g Coconut Cream (canned)
  • 0.50 cup Coriander (fresh)
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 6 leaves Curry Leaves (fresh or dry)
  • 1 tsp Curry Powder
  • 2 tsp Extra Virgin Olive Oil
  • 2 clove Garlic (crushed)
  • 2 tsp Ginger
  • 30 g Mushrooms (chopped)
  • 1 tsp Paprika Powder
  • 1 whole Red Onion (finely chopped)
  • 2 tsp Salt (to taste)
  • 2 leaves Silverbeet (chopped)
  • 2 tsp Tomato Paste
  • 1 tsp Turmeric Powder
  • 50 ml Water

Cauliflower Rice

  • 1 cup Cauliflower Rice
  • 1 halved Lime

Instructions

  • 1. Heat olive oil in a pan, add curry leaves and cook for 2 minutes until fragrant.
  • 2. To the pan, add red onion, crushed garlic, ginger, and all spices; coriander powder, curry powder, turmeric, cumin, paprika and chilli flakes. Combine and cook on low to medium heat making sure the spices don't burn.
  • 3. Chop chicken thighs into bite size pieces. Add chicken to the pan and increase to a medium/high heat for approx. 5 minutes, stirring as the chicken cooks.
  • 4. Add the tomato paste and ABC butter. Stir to combine.
  • 5. Pour in coconut cream and water. Stir to combine and let it simmer for another 5-7 minutes until the curry thickens.
  • 6. Add chopped silverbeet and mushrooms. Season with salt.
  • 7. Garnish with fresh coriander and lime wedges.
  • 8. Serve with cauliflower rice.
  • 9. Cauliflower Rice:
  • 10. Grate cauliflower. Cook in a pan for 4 minutes on high heat with a splash of olive oil, squeeze of lime and salt to taste.