Chicken Korma

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I used to be so picky about food, but having such a limited diet kind of forces you to get creative and expand your palate. I’d never tried Indian food, until my best friend took me to one of only two Indian restaurants in town. The first time, I found the spices a little overwhelming, but it didn’t take long before going to the lunch buffet was at least a monthly occurrence.

Now that I can’t eat nightshades, it made it impossible to eat out, so I had to try and recreate my favorite curries at home. I chose korma because it’s usually a milder, sweeter curry already, so it didn’t feel as sacrilege for it not to be spicy.

My Nightshade-Free Garam Masala gives this a wonderfully rich, complex flavor, with creamy coconut milk and tender chicken, this is the perfect comfort food for a cold day when you want something with a little more spice, and it’s even a one-pot meal with the addition of carrots and cauliflower!

  • 2 lbs. boneless skinless chicken thighs
  • 1 head cauliflower
  • 1 lb. carrots
  • 1 yellow onion
  • 8 oz. plain yogurt
  • 1 tbs. garlic
  • 1 tbs. ginger
  • 2 tbs. Nightshade-Free Garam Masala
  • 16 oz. coconut milk
  • Salt to taste
  • 1-2 tbs. brown sugar (optional)
  • Squeeze of lime juice

Cut chicken thighs into bite-sized pieces and place in a plastic bag with a sprinkle of salt, the yogurt, garlic, and ginger. Let marinate for 1 hour to overnight.

Dice onion and place in a large skillet or dutch oven with a little ghee or oil over medium heat until it’s beginning to soften. Add the garam masala and cook until fragrant, 3-4 minutes, stirring frequently. Add the coconut milk to the skillet and stir to combine. If you don’t mind the chunky onions, go ahead and move onto the next step. I, however, like to throw the mixture in the blender at this point and puree the onions. Totally optional though.

Add the chicken with all of the yogurt mixture to the sauce in the pan and turn up the heat until it returns to a simmer. Chop the carrots and cauliflower into bite-sized pieces and add them to the pan as well. Stir everything together, then cover and let simmer for 20-30 minutes until the chicken is cooked and the veggies are getting soft. Add the brown sugar to sweeten the sauce slightly if you desire, and salt to taste.

Serve over basmati rice or cauliflower rice with a squeeze of lime juice.

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