Paleo Chicken Korma


Chicken Korma (Paleo recipe) 4-6 free range chicken breasts diced

  • 1 large onion chopped finely
  • 1 small red chili (or 2-3 if you like it very hot!)
  • 1 inch piece of ginger grated
  • 2 cloves of garlic crushed
  • 1 tablespoon of coconut oil
  • 1-2 teaspoon of garam masala
  • 2 teaspoon of cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of cinnamon
  • 2 teaspoons of turmeric
  • Chicken stock
  • 1 good tablespoon of natural cashew nut butter (Meridian brand)
  • ½ tin of coconut milk
  • Salt and pepper to taste
  • Fresh coriander to garnish

Serves 4-6 people

In a pot on a medium heat place coconut oil, garlic, onion and chopped chili and cook gently for 2-3 minutes. Add all spices and cook for a further 2 minutes. Add chicken and mix well for a couple of minutes. Then add nut butter and enough chicken stock to cover the meat. Cook on a simmer for 30 minutes. For the best flavour, turn the cooker off, cover the pot and leave stand for 3-8 hours or overnight. Add coconut milk before reheating and serving. If you want to add green beans/mange tout/french beans to the dish itself, add four handfuls of washed and trimmed beans before reheating (so they are warm but still crunchy when served). Season and garnish with fresh coriander.