Chicken korma

Name: Chicken korma
Total time: 45 min
Yield: 3 servings
Ingredients: 250 g chicken breasts; 226 ml coconut milk; 0.5 tsps ground coriander seeds; 0.5 tsps cumin; 2 tsps garlic paste; 2 tsps almond flour; 1 Tbsp oil; 0.5 tsps poppy seeds; 3 raisins; 1 tsp salt

A flavorful Indian main course, Chicken Korma is gluten-free, dairy-free, Whole 30, and ketogenic friendly. It covers 14% of your daily vitamins and minerals, making it a nutritious choice. Best enjoyed during the holidays.

Ingredients

chicken breasts

250 g

coconut milk

226 ml

ground coriander seeds

0.5 tsps

cumin

0.5 tsps

garlic paste

2 tsps

almond flour

2 tsps

oil

1 Tbsp

poppy seeds

0.5 tsps

raisins

salt

1 tsp

Method

Cut the chicken breasts into small pieces.
Heat Oil in a pan.
Add the ginger/garlic paste to the oil and fry it for about 3 mins at a low heat. Then add cumin, coriander, almond and poppy seeds. Fry the masala for about 3-4 mins at a low heat.
Add the chicken pieces to the masala and continue to fry for another 5 mins at a low heat, stirring carefully and folding the masala from across the pan.
Add the coconut milk, stir the chicken pieces and ensure they are covered with coconut milk.
Add salt to taste and the raisins.Cover the pan and let the chicken cook with occasional stirring.
Serve with basmati rice.