Homamde Chicken Korma

• Gluten free

• Meat

  • 1 1/2 lb Chicken breast

• Produce

  • 1 small bunch Cilantro, fresh
  • 2 tsp Coriander, Powder
  • 4 cloves Garlic
  • 1 tbsp Mint
  • 1 lb Pumpkin or butternut squash
  • 3 Shallot, large
  • 1 slice Shallot, large
  • 2 Thumb size fresh ginger

• Canned Goods

  • 14 1/2 oz Coconut milk, full-fat
  • 2 tbsp Tomato paste

• Condiments

  • 5 1/2 tbsp Korma paste, homemade

• Baking & Spices

  • 1/4 tsp Cayenne pepper, powder
  • 2 tsp Garam masala, powder
  • 1 Sea salt
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 Coconut oil
  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 4 tsp Cumin, powder

Found on iheartumami.com

Description

Directions

• Use a food processor finely mince garlic, shallots, ginger, and cilantro.
• Add cumin, coriander, garam masala powder, sea salt, cayenne, tomato paste, and olive oil. Blend until it becomes a smooth paste.
• We are going to use about 5-5 ½ tbsp korma paste for 1 ½ lb chicken. Store extra korma pate in freezer for future use.
• Slice 1 large shallot into long thin strips. Heat 2 tbsp coconut oil in a wok or frying pan over medium/medium-high heat. When hot, add the sliced shallots, season with a small pinch of salt. Pan fry them and stir frequently for 8-10 mins or until golden brown. Be careful not to burn the shallots. Use a slotted spoon and scoop them onto a tray lined with paper towel. Spread them out so they crisp up.
• Heat 2 tbsp coconut oil in a large saucepan or deep frying pan over medium-high heat, when hot, add 1 large minced shallots and 5 to 5 ½ tbsp homemade korma paste. Keep stir-frying the ingredients to prevent them from burning for about 2 minutes until fragrant.
• Turn the heat up to high and add sliced chicken. Stir-fry for 4-5 minutes until the chicken is lightly browned.
• Add coconut milk. Give it a gentle stir. Cover the pan with a lid and bring to boil.
• Once it’s boiled, lower the heat to medium. Add diced pumpkin or butternut squash. Cover the pan with a lid. Let it simmer until the squash/pumpkin is cooked through. Stir the bottom of the pan periodically to prevent food from burning.
• To serve: Sprinkle finely chopped mint/cilantro/basil leaves and topped with crispy shallots.

Nutrition