Chicken Coconut Korma

• Gluten free
• Paleo

• Meat

  • 6 Chicken thighs, Large Boneless Skinless

• Produce

  • 1 Cilantro
  • 1 tsp Garlic
  • 1/2 tsp Ginger, ground
  • 1/3 cup Golden raisins
  • 1 Yellow onion

• Canned Goods

  • 1 cup Chicken stock
  • 1 13.5 ounce Can Coconut milk, full-fat

• Baking & Spices

  • 1 1/2 tsp Garam masala
  • 1 Salt and pepper, Real
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Cashews
  • 1/2 cup Coconut, unsweetened
  • 1 1/2 tsp Cumin

Found on mynaturalfamily.com

Description

Directions

• Place the cashews and coconut in a bowl and cover with an inch of water.
• Let soak overnight, or for at least 4 hours.
• Drain and place in a high speed blender. Puree until it becomes a smooth paste.
• Add in the coconut milk and puree until smooth and combined. Set aside.
• In a large, oven-safe frying pan with high sides, heat the oil on high.
• Season the chicken thighs with salt and pepper.
• Place in the hot oil in the frying pan and cook each piece on both sides, until golden brown.
• Place chicken on a plate.
• Reduce the heat to medium/high and add the onion, cumin, turmeric, garam masala, and ginger.
• Saute for 2-3 minutes, or until onion is translucent.
• Add the garlic and saute for another 30 seconds.
• Add the chicken back into the pan along with the golden raisins.
• Pour the chicken stock into the pan and bring to a simmer. Cover.
• Place the pan in an oven preheated to 325 degrees. Cook for 45 minutes.
• Add in the cashew/coconut sauce and cook for another 45 minutes, or until chicken is tender.
• Shred chicken lightly. Check seasonings and add more salt, if desired. Garnish with cilantro, cashews, and golden raisins. Serve atop red quinoa or other grain.

Nutrition