Paleo Chicken Korma, An Indian Dinner Entrée © 2011 . All rights reserved.

Paleo Chicken Korma, An Indian Dinner Entrée

Paleo Chicken Korma is an Indian recipe that Angel and I happen to enjoy that is relatively easy to make. This New Year, we’re going to be trying to really hit up ethnic foods, as we love to eat them so much. I think that is one of the hardest parts of going Paleo…not being able to eat out or eat good ethnic food at a whim. But not to worry! I know this is a little early for the New Year, but I just couldn’t wait to get back into the swing of things! Hope you enjoy.

Wow, that was quite a break from recipes! We actually decided at the last minute to drive to my parents’ house in Evansville, IN for Christmas (which is about 14 hours in a car) with our dog, Chance. We surprised them at 6 in the morning and it was totally worth it! We had such a good time visiting family and going on the wine trails in Illinois (which if you live in the area, you really must go and try some of them – I suggest Bly Sky and Pomona Wineries). We also ate at 17th Street Bar and Grill, which is a little dive that happens to have the world’s best BBQ ribs (3 times over)…yes, it was probably a little break from Paleo, as we didn’t know what was in the sauce, but we tried to get as close as we could get to it. It’s the holidays, so we figured it would be OK.

Paleo Chicken Korma

2 Tbsp Coconut Oil

2 Chicken Breasts

Paleo Adobo Seasoning (for dusting the chicken)

¼ cup raw Cashews*

½ Yellow Onion

1 ½ tsp fresh Ginger

4 Garlic cloves

1 small Sweet Potato

4 oz Tomato Sauce

¼ cup Water

3 diced Carrots

4 dried Arbol Chiles

2 tsp Coarse Sea Salt

2 Tbsp Red Curry Paste

¾ cup Coconut Milk

1 ½ tsp ground Coriander

½ tsp ground Turmeric

1 tsp fresh Lemongrass

pinch Fennel Seed

½ Green Bell Pepper

½ Red Bell Pepper

½ cup fresh Cilantro

*You may not want to eat cashews, as they are a pseudo-Paleo food. We eat them occasionally, but if you don’t, substitute with toasted almonds.

Very lightly dust the chicken with the adobo seasoning. Heat 1 Tbsp coconut oil in a pan over medium-high heat. Cook the chicken until no longer pink. Set aside to drain on a paper towel.

In the same pan, heat the remaining 1 Tbsp oil over medium-high (~6) heat and add the diced onion and cook until almost translucent. Then add the garlic and ginger (both minced). Cook until fragrant (~ 1 minute).

Add the diced sweet potato, nuts, sliced carrots, tomato sauce, arbol chiles and water and cook, covered for about 5 minutes. Stir it at least once.

When the vegetables are slightly tender, add the sea salt, red curry paste, coconut milk, coriander, turmeric, lemongrass, fennel, and peppers. NOTE: I like to mix all of these ingredients (except the peppers) together before I add to the rest, to make sure it is really incorporated…but that’s just me.

Reduce the heat to low (~2) and cook covered, stirring occasionally, for about another 10 minutes. Then uncover it and cook for another 10 minutes (if you have the time, this will allow the flavors to really mesh together).

Garnish with Cilantro, serve immediately and enjoy!

Try this with our Coconut Spaghetti Squash or Coconut Almond “Rice”!