A standard “Korma” style curry is usually made in a very un-Paleo friendly way – yoghurt and cow’s milk, cream, and butter figure prominently.
A Paleo-friendly korma was therefore going to be one of the objectives and challenges for Project Paleo Asian Redux.
I was encouraged by the fact that very often kormas will make use of ground nuts and coconut milk – perfect Paleo produce, and so a good starting point.
My general approach turned out to be remarkably simple – I simply blitzed my onions, garlic, ginger, and chillies together as I would do if preparing a batch of my tomato based curry sauce, except with almond milk rather than water. After adding the same spices as for the base red sauce, the only difference thereafter between the two sauce types was that the korma used coconut milk and coconut cream.
Makes a very generous serving for 1, with some sauce leftover.
- 1 large red onion, roughly chopped
- 6 large cloves of garlic, roughly chopped
- 6 birds eye chillies, roughly chopped
- 1 inch piece of ginger, roughly chopped
- 4 heaped tbsp curry powder (I used a “Hot Madras” blend)
- 2 heaped tsp dried fenugreek leaves
- 2 heaped tsp dried coriander leaves
- almond milk, as required
- coconut cream – here I used a 50g sachet of Pataks coconut cream
- coconut milk – I used a small, 165ml tin of Thai “Chaokoh” brand (guar gum free!), that I found at my local Chinese supermarket
- approx 200g chicken breast fillet, cut into bite sized pieces.
- almond flour, as required
- a good handful of fresh coriander (cilantro) to serve
- chopped cashew nuts to serve
- dessicated or shredded coconut (optional) to serve
Place the “wet” ingredients into a large mixing jug. Cover with almond milk. Using a hand blender, (or in a blender, if you have one) blitz down to a smooth mixture. Add the “dry” spices, season with a twist of sea salt and plenty of black pepper. Stir well. Allow to stand for 10 minutes to allow the mixture to thicken up somewhat.
Transfer the sauce mixture to a large non-stick pan or casserole over medium heat, and simmer gently for about 10 minutes. Add the coconut cream, the coconut milk, and stir in well. Add enough hot water to give a thinnish sauce – you basically will want enough volume in the pan to cover the chicken while it’s cooking.
Add the chicken and bring back up to a simmer. Simmer until almost done, about 12 minutes or so.
Add the ground almonds – you want to add enough just to thicken the sauce up to a nice consistency, neither runny or overly thick.
Cook until the sauce has thickened and the chicken is fully cooked, about another 3 minutes (15 in total for the chicken) should see you about right. Do check that the chicken is cooked through, though – it should be white inside when cut.
Stir in the coriander(cilantro).
Serve garnished with the chopped cashews, and possibly a little dessicated / shredded coconut.
Enjoy with any Paleo friendly bread, or cauliflower rice.