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Chicken Korma Coconut Milk Recipe

Indian Chicken Korma Coconut Milk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Rebecca Baron
  • Prep Time: 20 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Cuisine: Paleo

Description

An Indian chicken dish with cashews, coconut and golden raisins.

Ingredients

Scale
  • 1/2 Cup Raw, Unsalted Cashews (plus extra to garnish)
  • 1/2 Cup Shredded Coconut * (unsweetened)
  • 1 13.5 ounce Can Coconut Milk * (full fat)
  • 2 Tbl Coconut Oil
  • Real Salt * (to taste)
  • 6 Chicken Thighs, boneless, skinless
  • 1 Yellow Onion (chopped)
  • 2 tsp fresh green chilies, chopped (serrano, Thai or jalapeno, optional)
  • 1 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Turmeric
  • 1 1/2 tsp Garam Masala
  • 1/2 tsp Ground Ginger (or Ginger Essential Oil - add when done cooking)
  • 1 tsp Garlic (minced)
  • 1 Cup Chicken Stock
  • 1/3 Cup Golden Raisins (plus more to garnish)
  • Fresh Cilantro (to garnish)

Instructions

  1. Place the cashews and coconut in a bowl and cover with an inch of water.
  2. Let soak overnight, or for at least 4 hours.
  3. Drain and place in a high speed blender. Puree until it becomes a smooth paste.
  4. Add in the coconut milk and puree until smooth and combined. Set aside.
  5. In a large, oven-safe frying pan with high sides, heat the oil on high.
  6. Season the chicken thighs with salt and pepper.
  7. Place in the hot oil in the frying pan and cook each piece on both sides, until golden brown.
  8. Place chicken on a plate.
  9. Reduce the heat to medium/high and add the onion, chilies, cumin, turmeric, garam masala, and ginger.
  10. Saute for 2-3 minutes, or until onion is translucent.
  11. Add the garlic and saute for another 30 seconds.
  12. Add the chicken back into the pan along with the golden raisins.
  13. Pour the chicken stock into the pan and bring to a simmer. Cover.
  14. Place the pan in an oven preheated to 325 degrees. Cook for 45 minutes.
  15. Add in the cashew/coconut sauce and cook for another 45 minutes, or until chicken is tender.
  16. Shred chicken lightly. Check seasonings and add more salt, if desired. Garnish with cilantro, cashews, and golden raisins. Serve atop red quinoa or cauliflower rice.

Notes

  • 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.
  • I usually garnish with a very generous handful of salted, toasted cashews. Yum!

Find it online: https://www.mynaturalfamily.com/chicken-korma-coconut-milk/