Chicken Korma

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Servings: 4 Prep: 40 min Cook: 20 min Dairy Free GAPS Gluten Free Low Carb Paleo Freezable Stovetop Added 3 months ago Updated 3 months ago

Ingredients

1 large onion 2 inches fresh ginger 1 ½ pounds boneless chicken breasts, or thighs 2 tablespoons avocado oil 1 ½ teaspoons sea salt, plus more to taste 14 ounces diced tomatoes 5 teaspoons minced garlic 13 ½ ounces full fat coconut milk 1 cup raw cashews 1 tablespoon honey 2 tablespoons paprika 1 tablespoon garam masala 1 tablespoon curry powder 1 teaspoon cardamom 1 teaspoon cumin ½ teaspoon ground black pepper

Instructions

1. Peel and chop onion. Peel and mince the ginger. Cut the chicken into 2 inch cubes.

2. In a large pan over medium-high heat, add the onions and sea salt. Sauté, uncovered, until the onions are translucent.

3. Meanwhile, drain the tomatoes and place in a blender or food processor with garlic, ginger, coconut milk, cashews, honey, and spices. Puree until smooth. Set aside.

4. Add the chicken to the pan of cooked onions and sear on all sides.

5. Pour sauce over chicken and onions. Cover and simmer for 20 minutes, stirring occasionally.

6. Make sure chicken is cooked through until an internal temperature of 165F is reached. Season with sea salt, as desired.