Since I’ve started my Whole30 journey, I’ve been trying a lot of different new recipes. I’m, also trying to adjust lots of my regular recipes to be compliant, so that I can make them on a regular basis. That is how I came up with this one-skillet chicken korma curry recipe. It is so DELICIOUS and EASY to make, and you don’t have to do a lot of dishes afterward.
As you may know by now, I love making all of my dishes from scratch. Just as I described in the post Why I’m Doing The Whole30, I fell in love with cooking and I’m always trying out new flavors and food combinations. I have to be honest, that Jamie Oliver was actually the one who inspired me the most. Watching his shows I started trying out a lot of different herbs and spices and adding them to my recipes. And this recipe today, the one skillet chicken korma curry, is inspired with Jamie’s chicken korma, which I found in his book Jamie’s Ministry of Food. I made some changes in the original recipes, to make it whole30 compliant and more to my taste, so I hope you enjoy it as well.
When making any kind of curry, you have two options. You can use store-bought curry paste (which is totally fine), and you can make your own. As I said, I really enjoy making everything from scratch, and that didn’t change in this recipe either. 🙂
Making your own curry paste is a quick and easy job. All you have to do, no matter what type of curry paste you’re making, is warm up some seed spices and mix them with some garlic, fresh cilantro, chilis, oils, and other spices in a food processor. Whizz everything until the paste is formed and that’s it. Quick and easy!
Do you like buying your curry paste, or do you make your own? Let me know your reasons in the comments below.
This one-skillet chicken korma curry is very delicious and warming meal, that you can make all year round. I love using chicken thighs or whole chicken legs, but you can also use chicken breast if you want. I find that the thighs are moister and give your chicken korma more flavor. Just remove the bones and skins (freeze them and use to make slow cooker chicken stock later on).
To make this dish whole, I like serving it over some sautéed cauliflower rice. This combination became my favorite during my whole30 journey, and I believe that I will be making this recipe later on as well.
Anchy
Yields 2-4 servings
One-skillet chicken korma curry, with homemade korma paste, is very delicious and warming meal, that can be made all year round
10 minPrep Time
40 minCook Time
50 minTotal Time
Save RecipeIngredients
- 2 chicken legs - bones and skin removed (thighs and drumsticks)
- 2 spring onions
- 1 small bunch fresh coriander/cilantro (stalks and leaves)
- 1 fresh green chili pepper (optional)
- 2 Tbsp ghee
- ½ cup Korma curry paste (store-bought or see below)
- 1 can coconut milk (14 oz)
- ¼ cup unsweetened desiccated coconut
- 1 2/3 cups water (or chicken stock)
- Sea salt and black pepper (to taste)
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 2 big cloves of garlic
- 1 thumb size piece of fresh ginger
- ½ tsp smoked red paprika
- 1 tsp garam masala
- ½ tsp sea salt
- 2 Tbsp sesame oil
- 1 Tbsp tomato puree
- 2 fresh green chili peppers (optional)
- 2 Tbsp desiccated coconut (unsweetened)
- 2 Tbsp almond flour
- 1 small bunch of fresh coriander/cilantro (stalks and leaves)
Directions
- To make your korma curry paste, first put cumin and coriander seed on a dry pan over medium-high heat, until they’ve released their wonderful scent and turned golden in color. Then put all the ingredients in the food processor, and process until you get it as smooth as possible. Use half in the recipe, and freeze another half for up to 4 months.
- Cut chicken thighs and drumsticks into 3 cm (1.5“) pieces. Chop spring onions, and cilantro stalks (leave the leaves for garnishing). Remove the seeds from chili pepper and chop it finely.
- Heat the skillet over high heat, and add 1 Tbsp of ghee. Add the chicken and cook for 5 minutes, turning occasionally, until nicely browned on all sides. Remove from pan, and set aside.
- Add another Tbsp of ghee and chopped spring onions, cilantro stalks, and chili pepper, and cook for 5 minutes, until softened.
- Now add korma curry paste, coconut milk, and desiccated coconut. Mix everything together, and then return the browned chicken to the skillet. Add water, and stir everything well. When it starts to boil, turn the heat down to simmer, and cook for 30 minutes, stirring from time to time. Add more water if needed.
- When the chicken is soft and cooked through, season with salt and black pepper to taste and garnish with cilantro leaves.
- Serve over some cauliflower rice. Enjoy!
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Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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