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Paleo Chicken Korma Recipe

This Paleo curry is sure to be a big hit at your house. Creamy and full of flavor, this dish is beyond satisfying. I served it on cardamom and cilantro-flavored cauliflower rice for additional flavor, fiber, and a different texture.

A Rich History

Korma is a curry dish originating from present-day India around the 16th Century. It is said to have been a meal fit for royalty, often served by cooks to the royal court. And I get it. When the delightful mix of spices in this creamy dish hit my mouth, I feel like a queen.

Korma From Around the World

Given its comforting texture and the mouth-watering mix of spices, it’s not surprising korma spread around the world. A popular dish still today, where you are in the world affects how the dish is prepared. No matter where you are though, it’s no less delicious.

Find inspiration from these places to bring into your own Paleo korma:

• In parts of India, you will be served Navratan korma, a vegetarian dish. Navratan means “nine gems” and often includes nine different vegetables. Turnips, carrots, potatoes, beets, onions, and mustard greens are among the most common included.
• In the United Kingdom, it often features almonds, cashews or other nuts.
• In Azerbaijan, korma often features lamb or liver.
• In Bulgaria, korma is typically made with pork and leeks in a lidded clay pot.

Paleo Chicken Korma Recipe

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• Author: Louise Hendon
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Lunch, Dinner
• Cuisine: Indian

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Ingredients

For the cauliflower rice

• 1/2 head of cauliflower (300 g), food processed into “rice”-like pieces
• 2 Tablespoons of coconut oil (30 ml)
• Sea salt and pepper, to taste
• 4 cardamom pods (or dash of ground cardamom)
• 1 Tablespoon fresh cilantro (1 g), finely chopped

For the chicken korma

• 2 large chicken breasts (400 g),  diced
• 1 teaspoon (5 g) sea salt, to rub on chicken
• 4 Tablespoons of coconut oil (60 ml)
• 1/2 medium onion (55 g), peeled and sliced
• 2 cloves of garlic, peeled and diced
• 1 Tablespoon (5 g) curry powder
• Dash of cinnamon powder
• 1 teaspoon onion powder
• 1 teaspoon (2 g) fresh ginger, grated
• 1/2 cup (120 ml) of water
• 1/2 cup of coconut cream (120 ml)
• 2 teaspoons (10 ml) honey (optional)
• 1 Tablespoon (8 g) arrowroot powder (optional)

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Instructions

To make the cauliflower rice:

1. Add the coconut oil to a frying pan and cook the cauliflower pieces until slightly soft.
2. In another pan, toast the cardamom pods until fragrant and add to the cooked cauliflower rice. Stir in to incorporate the flavor. Remove from the heat, season with salt and pepper and set aside. Mix in the chopped cilantro just before serving.

To make the chicken korma:

1. In a pot, add in the coconut oil and saute the chicken until browned.
2. Then add in the onions, garlic and cook until the onions turn translucent.
3. Then, add the curry powder, cinnamon powder, onion powder, and freshly grated ginger.  Also add in 1/2 cup of water.
4. Simmer for 30 minutes until the chicken is tender.  Then stir in the coconut cream and optional honey.
5. If you want a thicker sauce, then mix the 1 Tablespoon of arrowroot with 2 Tablespoons of cold water.   Add into the chicken korma and stir for 1-2 minutes.
6. Serve the creamy chicken Korma over the warm cauliflower-cardamom-cilantro rice.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 830
• Sugar: 12 g
• Fat: 60 g
• Carbohydrates: 21 g
• Fiber: 5 g
• Protein: 50 g