Chicken Korma

Prep: 20 min + marinating 

Cook: 3-4 hour 

Makes: 8 servings 

Calories: 358 g/serv

• Protein: 28g, (31%)
• Carb: 39g, (44%)
• Fat: 10g, (25%)

Ingredients 

• 4 chicken breast, diced
• 2 tsp EVOO
• 2 tsp curry powder, divided
• 1/2 tsp salt
• 1/2 tsp black pepper
• 6 garlic cloves, divided and minced
• 2 yellow onions, 1 diced and 1 quartered
• 1 jalapeno, deseeded and finely diced, divided
• 1/2 cup water
•  3/4 cup coconut cream
• 2 Tbs Greek yogurt
• 1 Tbs fresh ginger, grated
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1/4 cup cilantro, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1/2 cup white mushrooms, sliced
• 1 1/2 cup cooked basmati rice

Instructions 

1. In a bowl, combine the diced chicken, 1 tsp EVOO, curry powder, salt, pepper, and two minced garlic cloves. Mix well and let marinate for at least one hour or up to 24 hours. This step isn’t necessary, but it significantly enhances the flavors.
2. In a large skillet, heat 1 tsp of EVOO over medium heat. Add in the diced onion, half of the diced jalapeño, and 2 minced garlic cloves. Cook for 3-5 minutes until the onions are translucent.
3. Add the marinated chicken to the skillet and cook for about 10 minutes, stirring occasionally. While the chicken is cooking, in a blender, combine the quartered onion, the remaining 2 minced garlic cloves, the remaining half jalapeño, and half a cup of water. Blend until smooth.
4. Once the chicken is cooked, pour the contents of the blender into skillet with the 
5.  chicken. Stir well, then add coconut cream and Greek yogurt.
6.  Next, add in the ginger, 1 tsp curry powder, cumin, cinnamon, turmeric, black pepper, and the cilantro. Mix everything well to combine.
7. Add in the bell peppers and mushrooms and let simmer for 10 to 20 minutes. 
8.  Serve the chicken korma over rice.