Chicken Korma

Ingredients 

• 1  pound boneless skinless chicken breast cut into 2 inch cubes 

• 1/2 teaspoon turmeric powder

• 2 tablespoons vegetable oil

• 1/2 cup onions finely chopped

• 1/4 cup organic heavy cream 

• 2 tablespoons non fat yogurt 

• 1 teaspoons ginger paste

• 1 teaspoons garlic paste

• 1 cinnamon stick

• 4 whole cloves 

• 5 green cardamom 

  powder spices

• 1 teaspoons coriander powder

• 1 teaspoon cumin powder

• 1/4 teaspoon red chili powder

• 1/2 teaspoon fenugreek powder 

• 3 tablespoons almond flour 

• 2 tablespoons fresh cilantro

• 2 tablespoons coconut sugar 

Steps 

1. heat vegetable oil over medium heat and Fry onions till soft

2. Add the ginger and garlic pastes and fry for 1 minute. Stir to prevent burning

3. Add all the whole spices (cinnamon, cloves and cardamom ) and fry for 1 minute

4. Now, add all the powdered spices (coriander, cumin, fenugreek and red chili and fry for a minute). Stir often to prevent burning! 

5. add the chicken and stir for about 3 minutes, then add almond flour, heavy cream, 1/2 cup warm water and coconut sugar. 

6. Cover and cook on medium low heat until the chicken is tender about 15 minutes. If the chicken or masala is sticking to the bottom of the pan, add a little more water and stir. 

7. Once the chicken is cooked, if its too watery, reduce it by removing the lid and continuing to cook on low heat. (I like gravy to be thick and creamy)

8. Transfer to a serving bowl, garnish with chopped cilantro 

9. serve with a side of cumin seeds and pea rice

Nutritional Information ℹ 

Yields: 4 servings 

13 g carbs 

13 g proteins 

15 g fat 

Calories per serving: 227