Chicken Korma
with spinach / cauliflower rice

Name: Chicken Korma
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tsp Curry powder, mild; 1 tsp Garam masala; 1/2 tsp Turmeric, ground (opt); 1/2 tsp Salt; 1/4 tsp Chili powder; 1/4 tsp Cumin; 1 lb Cauliflower florets; 2 Tbsp + 1 Tbsp + 1 Tbsp Butter; 3/4 lb Sweet potatoes, peeled and cubed; 2 cloves Garlic, chopped; 2 cloves Shallots, diced; 1/2 tsp Ginger, grated; 1 lb Chicken breasts, boneless and skinless, cubed; 3 Tbsp Cilantro, leaves torn; 1 1/2 Tbsp Indian spice mix (ingredients listed separately); 1 1/2 cup Stock, any type; 1 cup Coconut milk, light; 5 oz Spinach, baby; 1 tsp Lime juice

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Chicken Korma is a classic Indian curry with chicken and potatoes (sweet potatoes in this paleo version) simmered in rich gravy. A quick spice mix infuses the dish with flavor and color. This meal was first featured in 2017.

Ingredients

Metric

Servings:

Indian Spice Mix:

Curry powder, mild - 2 tsp
Garam masala - 1 tsp
Turmeric, ground (opt) - 1/2 tsp
Salt - 1/2 tsp
Chili powder - 1/4 tsp
Cumin - 1/4 tsp

Chicken Korma:

Cauliflower florets - 1 lb
Butter - 2 Tbsp + 1 Tbsp + 1 Tbsp
Sweet potatoes - 3/4 lb , peeled and cubed
Garlic - 2 cloves , chopped
Shallots - 2 cloves , diced
Ginger - 1/2 tsp , grated
Chicken breasts, boneless and skinless - 1 lb , cubed
Cilantro - 3 Tbsp , leaves torn
Indian spice mix (ingredients listed separately) - 1 1/2 Tbsp
Stock, any type - 1 1/2 cup
Coconut milk, light - 1 cup
Spinach, baby - 5 oz
Lime juice - 1 tsp

Prep

Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in first part of butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add first portion of butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Make Indian spice mix - Combine curry powder, garam masala, turmeric, salt, chili powder, and cumin. (Can be done up to 5 days ahead)
Potatoes / Garlic / Shallots / Ginger - Prep as directed. Store potatoes in one container and combine remaining ingredients in a second container. (Can be done up to 5 days ahead)
Chicken - Chop into bite-sized pieces, tenderize and season with some salt and pepper. (Can be done 1 day ahead)
Cilantro - Tear leaves. (Can be done 1 day ahead)

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Make

Heat a Dutch oven over medium heat. Add second part of butter and then chicken to melted butter. Saute until chicken is nearly cooked through (it will finish cooking in the stock), 3 to 4 minutes. Set chicken aside and return Dutch oven to heat.
Add third part of butter and then garlic, shallots, and ginger to melted butter. Saute for 1 minute and then add spice mix. Saute until spices are toasted and fragrant, 1 to 2 minutes more.
Add potatoes, stock, and coconut milk and give it a stir. Place the lid on the Dutch oven and simmer until potatoes are tender, 10 to 12 minutes.
When potatoes are tender, add chicken back to pan and then stir in spinach. Continue cooking, covered, until spinach is wilted. Remove pan from heat and stir in lime juice. Taste and season with some additional salt and lime juice, if needed.
If cauliflower rice was made ahead, reheat in microwave.
Serve korma over cauliflower rice with cilantro on top. Enjoy!

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