Ingredients

The following ingredients have 6 Servings
  • 1 ½ lbs. chicken thighs (boneless, skinless, cut into 1-inch pieces)
  • 3 Tbsp. olive oil (divided)
  • 1 sweet onion (finely diced)
  • 1 green bell pepper (finely diced)
  • 1-1 ¼ cup coconut milk (lite, divided*)
  • 2 tsp. garam masala
  • ½ tsp. cardamon
  • ½ tsp. turmeric
  • ½ tsp. coriander
  • ⅛ tsp. ground nutmeg
  • 1 ½ tsp. salt
  • 2 tsp. sugar (or coconut sugar)
  • ⅓ cup cashews (raw)
  • ⅓ cup almonds (raw)
  • ⅓ cup coconut (flakes or shredded, unsweetened)
  • 1 Tbsp. lemon juice
  • 1 jalapeño pepper (or cayenne pepper, finely diced)
  • 1 ½ tsp. ginger paste
  • 3 cloves garlic (crushed)
  • Rice (cooked, optional)
  • Cilantro (optional)
  • Cashews (optional)

Instruction

  • In a small bowl use a whisk to combine garam masala, cardamon, turmeric, coriander, nutmeg, salt, and sugar.
  • Add spices, cashews, almonds, coconut, lemon juice, diced jalapeño pepper, garlic, and ginger to the bowl of a food processor or high speed blender. Pulse 10 times and then process for 10-20 seconds, or until ingredients start to form a paste. While still processing, slowly add in ¾ cup coconut milk and process until well combined.
  • Place korma sauce in a large bowl with chicken. Let marinate for 15-20 minutes.
  • Add 1-2 tablespoons olive oil, onion, and bell pepper to a large skillet over medium heat. Sauté for 5-7 minutes or until onions begin to brown slightly.
  • Add 1-2 tablespoons olive oil and chicken with marinade. Cook chicken for 2-3 minutes over medium heat. Cover skillet and continue cooking chicken for 12-15 minutes over medium-low heat, or until chicken reaches an internal temperature of 165 degrees.
  • Stir in remaining coconut milk until the curry is to your desired consistency. Serve chicken korma curry over rice or cauliflower rice with additional chopped cashews and cilantro.