I'm so in love with this Clean Eating simple chicken korma. It's so good and only takes a few minutes to get it started and then most of the rest of the time I can do whatever I want while it cooks.
- 2 Tbl coconut oil (I use coconut oil)
- 6 large Chicken thighs (boneless and skinless)
- 1 Yellow Onion (chopped)
- 2 tsp fresh green chilies (serrano, Thai or jalapeno, optional)
- 1 tsp Garlic (minced)
- 1/2 tsp Garam Masala
- 2 tsp Coriander
- 1/2 tsp Cumin
- 1/4 tsp Turmeric
- 1/4 tsp Cayenne (optional)
- Real salt * (to taste)
- 1 can Coconut Milk * (full fat)
Last Minute Ingredients
- 1/2 Cup Cashews
- 1/4 Cup Coconut Flakes (unsweetened (optional)
- Ginger Essential Oil (or alternately add 1/2 tsp ginger with the spices)
- Fresh Cilantro (to garnish)
- Put all the main ingredients and spices in a oven-safe frying pan with high sides or an enameled dutch oven. Put the spices on both side of the chicken.
- Cook, turning the chicken half way through, until the chicken is 3/4th cooked, the onions are translucent and the spices are browned
- Pour the can of coconut milk into the pan and bring to a simmer. Cover.
- Place the pan in an oven preheated to 325 degrees. Cook for one hour, or until the chicken is tender.
- Shred chicken lightly. Check seasonings and add more salt, if desired. Add cashews, coconut flakes and ginger. Garnish with cilantro. Serve atop red quinoa * or other grain, such as rice. Jasmine rice is my favorite, although not strictly Clean Eating. I also really like short grain brown rice * and mashed cauliflower with this dish.
Instant Pot Directions
- Put the main ingredients, coconut milk and spices in the Instant Pot *. I always use frozen chicken and they have enough moisture that I don't add water, but I would guess with fresh chicken you will need to add a little water. Add as little as possible so the spices will brown.
- Push the Soup button and let it cook for 30 minutes on high pressure.
- Let the steam out. The chicken should be super soft. If not, cook for a few more minutes.
- Shred chicken lightly. Check seasonings and add more salt, if desired. Add cashews, coconut flakes and ginger. Garnish with fresh cilantro and serve over a grain, as mentioned above.
*If at any time during the baking process you feel the liquid levels are too low or the sauce is too thick, add in another 1/2 cup of chicken stock.
Keywords: Quick, Easy, Clean, Favorite