AIP Chicken Korma
DESCRIPTION: It’s time to spice it up. Tumeric, cinnamon, and ground ginger dial up the flavor of this AIP chicken korma masterpiece.
Total Steps
5
Ingredients
16
Tools Needed
1
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AIP Chicken KormaIngredients
- 1/2 head cauliflower, food processed into small pieces (300 g)
- 2 tablespoons coconut oil (30 ml)
- sea salt(optional)
- 1 tablespoon fresh cilantro (or parsley), finely chopped (1 g)
- 2 large chicken breasts, sliced thin (400 g)
- 1 teaspoon sea salt, to rub on chicken (5 g)
- 2 tablespoons coconut oil (30 ml)
- 1/2 medium onion, peeled and sliced (55 g)
- 2 cloves garlic, peeled and diced
- 2 teaspoons ground turmeric (4 g)
- 1/2 teaspoon ground cinnamon (1 g)
- 1 teaspoon ground ginger (2 g)
- 1/4 cup water (60 ml)
- 1/2 cup coconut cream (120 ml)
- 1 teaspoon maple syrup or honey (5 ml)
- cilantro leaves, to garnish(optional)
Instructions
Step 1
After food processing the cauliflower florets, place in a pan with the olive oil and cook over a moderate heat for 8-12 minutes until cooked through, but not completely soft. Season with sea salt and set aside to keep warm. Stir through the chopped cilantro just before serving.
Step 2
Slice the chicken breasts very thin and season with sea salt. Heat the olive oil in a pan and brown the chicken pieces on both sides. Remove and set aside.
Step 3
Cook the onions and garlic in the same pan over a low heat until they have softened. Add the turmeric, cinnamon, ginger, and ¼ cup of water.
Step 4
Cook until the mixture has reduced completely, then return the chicken pieces to the pan and cook with the lid on for 30 minutes. Stir in the coconut cream and maple syrup. Simmer until the sauce thickens. Serve the creamy chicken korma over the warm cauliflower-cilantro rice.
Step 5
Garnish with cilantro leaves.