Chicken Korma

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 tbsp ghee, coconut oil or olive oil

1 large onion, diced

1 tsp freshly minced ginger

2 heaped tbsp korma paste (see note 1 about gluten)

500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces

400 ml (14 fl oz) coconut cream

1 tsp sugar

4 tbsp plain yoghurt

¼ cup (7 g) coriander (cilantro), roughly chopped

Steamed basmati rice

Papadums (see note 1 about gluten)

Pineapple & coriander salsa (optional)

Directions

Heat the oil in a large, heavy-based frying pan over medium–high heat. Add the onion and ginger and cook for 2–3 minutes, until soft and fragrant.

Add the korma paste and cook, stirring, for 30 seconds.

Add the chicken and cook for 3–4 minutes, until sealed.

Add the coconut cream and sugar and simmer for 8 minutes.

Top with a swirl of plain yoghurt and a sprinkle of coriander, if using.

Serve with steamed basmati rice, papadums and pineapple & coriander salsa.

Nutrition

• Calories: 446
• Total Fat: 11.3 g
• Saturated Fat: 2.2 g
• Trans Fat: 0 g
• Cholesterol: 93.6 mg
• Sodium: 291.6 mg
• Total Carbohydrate: 21.3 g
• Dietary Fiber: 1.8 g
• Total Sugars: 4.7 g
• Protein: 33.1 g