Chicken Korma

Serves 4

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1inch piece of fresh ginger grated

2tsp garam masala

1tsp turmeric

1tbsp of melted coconut oil

250g of low fat greek yogurt

4 skinless chicken breasts cut into pieces

1 large onion

2 garlic cloves crushed

1/2 red chilli chopped (seeds if desired)

1 tbsp creamed coconut

25g of ground almonds/almond flour

15g flaked toasted almonds

1 handful of fresh coriander

place the ginger, spices, melted coconut oil and 3 large tbsp of the yoghurt in to a bowl and mix well.  Add the chicken and cover.  Place in a fridge for 1 hour or overnight is best.

Heat a small amount of coconut oil in a pan and saute onions till soft – add water if needed.  Add garlic and chilli and cook further for 1-2 mins.

Add the chicken and marinade and cook for 5 mins.

Add 150ml of water, season and bring to the boil.  Then simmer for 15-20 mins until cooked.

Stir in the creamed coconut, ground almonds.

If too liquid, then continue to heat on low until it thickens.

Garnish with flaked almonds and fresh coriander to serve with cauliflower or brown rice.

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