Chicken Korma/ Kurma (Whole30) (Edit recipe)

There are so many delicious ways to cook a Chicken curry in Indian cuisine beyond Chicken Tikka masala and Butter chicken. The Chicken Korma or Kurma is one such recipe. This is a delicious recipe that tastes like one you would get at an Indian restaurant, but with much healthier ingredients. Traditionally the gravy is made using whole cashews but I used Georgia Grinders cashew butter, which made the recipe so much easier to make and it tasted so incredibly rich. This recipe is Whole30 / Paleo compatible.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	462
Fat:	23 g
Carbohydrates:	20 g
Protein:	47 g
Cholesterol:	0 g
Sodium:	1190 mg
Fiber:	4 g
Sugars:	1 g
Calculated per serving.

by Masala Paleo

Serves: 4

Ingredients

2 lb Boneless Skinless Chicken Thigh
1 whole Onion, chopped
1 whole Tomato, diced
1 whole Russet Potatoes, chopped in big pieces
2 Tbsp Unsweetened Cashew Butter, I used Georgia Grinders
1 tsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
0.5 tsp Chili Powder
0.5 Tbsp Fennel Seed, or fennel powder
3 whole Cardamom Pods (whole pods), crushed
3 whole Whole Cloves, crushed
1 whole Whole Cinnamon Stick
2 Tbsp Cilantro, chopped
0.5 whole Lemon, juiced
2 tsp Salt
2 Tbsp Avocado Oil, or oil of choice

GRIND THE INGREDIENTS BELOW

3 Tbsp Coconut Meat, Can used ground coconut or coconut milk
0.5 Tbsp Fennel Seed, or fennel powder
3 whole Green Chilies, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set the Instant pot on sauté mode and add the oil
Once the oil is hot add the slit chilies and sauté them for a couple of minutes. Then remove them and reserve them for grinding
Add the cloves, cinnamon, cardamom and 1/2 Tbsp of the fennel seeds. Let these toast in the oil
Add the chopped onion into the oil and sauté the onion till translucent
Add the ginger garlic paste and sauté for a minute
Add the diced tomatoes and sauté till the tomatoes turn soft
Add the salt, turmeric and the red chili powder and sauté for 30 seconds.
Add the chicken pieces and the potatoes and mix it well with the spices
Grind the coconut meat, green chilies and fennel into a paste and add to the mix
Add 2 cups of water and give it all a good mix
Set the instant pot on manual pressure cook mode and set the timer for 10 minutes.
Open the lid after natural pressure release
Add Georgia Grinders cashew butter
Garnish with cilantro and squeeze the juice of half the lemon