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.
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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