Red Meat Allergy Friendly Easy Korma

Total time50 min

Prep time15 min

Cook time35 min

4.9

(24)

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
1.500 tsp salt
¼ tsp black pepper
2 tbsp neutral oil or ghee
1 medium yellow onion, roughly chopped
4 garlic cloves, roughly chopped
1 tbsp fresh ginger, roughly chopped
¼ cup raw cashews
¼ cup water
2 tbsp ground almonds (almond flour)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
¼ tsp ground cardamom
¼ tsp cayenne pepper
1 can (13.5 oz) full-fat coconut milk
½ cup plain whole-milk yogurt

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked basmati rice or naan, for serving (optional)

Instructions

1
Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Heat the oil or ghee in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering.
2
Add the chicken in a single layer and cook, undisturbed, for 3–4 minutes until the undersides are golden. Flip and cook for another 2 minutes until lightly browned on the second side — the chicken will not be cooked through at this point. Transfer to a plate and set aside.

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