Hizzz
Hope everyone had a great weekend and a happy Easter!
J and I spent the weekend doing a dry run through of my menu for Eat With, which I can’t wait to go live in a few weeks!
If you are in the Boston area and are looking for a unique and fun dining experience, look no further than my house!
We will be hosting up to 6 people every other Friday and Saturday with a Masala Fusion menu.
you guys know I am all about the Indian fusion!
So, on Friday I told you guys about me going all bougie and Whole 30. I have a few vacations coming up in May and I wasn’t to supplement my workout with an even HEALTHIER lifestyle.
Whole 30 may seem a little intense, but I have found that it is totally manageable with some planning; setting up a menu, grocery list and GOOGLE is your best friend for all the in’s and outs.
I made it my personal challenge this month to come up with super tasty, NOT BORING, flavor bomb FOOD.
Every time I have told people I was doing Whole 30 I’ve been met with…
What are you going to eat? Lettuce?
Veggies only?
the answer is no. HELLO.
It does take a little more work to make meals at home, and it is DEF more work to eat out, but when there’s a will there’s a way.
I love food too much to ever cut everything from my diet (cheese especially), but it’s nice to switch things up sometimes and push your body to its limits.
I usually go MEATLESS on Monday’s but this week I am craving just something homey and Indian. I watched a tv show a few weeks back where they kept mentioning chicken korma and I haven’t been able to get it out of my head. So, I thought, why not make a Whole 30 compliant Korma?
I subbed out butter for ghee, or you can use canola oil or coconut oil. Subbed out the heavy cream for coconut cream and coconut milk. Some people make their korma with peanuts, but I switched those out for almonds, and did cauliflower rice instead of basmati.
Don’t be thrown off with all the coconut– the spices will mask the flavor so you won’t even know it’s in there.
See guys! You can make things work when you think outside of the box and have a YES attitude.
Ok, that was aggressive considering we are talking about korma.
Anyways, I hope you guys enjoy!
Xx
K
Servings |
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- 2 pounds skinless chicken thighs
- ½ cup coconut cream sugar free
- ½ cup desi fried onions or French’s if you can’t find them (check your local Indian Grocery Store)
- ½ cup almonds
- 2 tbsp. lemon juice
- 1 tsp. garam masala
- 1 tsp. coriander powder
- 1 tsp. turmeric
- Salt to taste
- 4 tbsp. ghee or coconut oil or canola oil
- 2 tsp. ginger minced
- 1 onion diced
- 6 cloves of garlic minced
- 1 red bell pepper diced
- 1 can of tomato sauce sugar free
- 1 can of coconut milk
- ½ cup coconut cream sugar free
- 1 tbsp. garam masala
- 1 tbsp. coriander powder
- 1 tbsp. fenugreek seeds
- 1 tsp. chili powder
- 1 tsp. ground black mustard seed plus more for garnish
- Salt to taste
- Cilantro for garnish
- Almonds for garnish
- 1 bag riced cauliflower
- 2 tbsp. coconut oil
- 1 tbsp. cumin seeds
- 1 tsp. turmeric
- ½ cup coconut milk
- Salt to taste
Ingredients
For the Marinade
For the Sauce
For the Cauliflower Rice
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- In a blender mix coconut cream with almonds, desi onions, lemon juice, salt and all spices for marinade until a thick paste has formed. Add chicken and set aside to marinate.
- In a pot or Dutch oven over medium heat add ghee and let melt. Add onions and fenugreek seeds and cook until onions are soft and browned.
- Add garlic and ginger and sauté for 2 minutes.
- Add all of the spices except ground mustard seed listed under the sauces. Stir and let cook for 2-3 minutes.
- Add the chicken and the chicken marinade. Stir to combine.
- Add bell pepper and tomato sauce, stir, cover, bring to a boil and let simmer for 15 minutes.
- Add coconut milk and ½ cup coconut cream with the ground black mustard seed. Stir, bring to a boil and let simmer for an additional 15 minutes. Add salt as necessary.
- After 15 minutes check to make sure chicken is cooked. If so, garnish with cilantro and top over cauliflower rice!
- In a pan over medium heat add coconut oil and let melt. Add cumin seeds until they begin to pop.
- Add riced cauliflower, turmeric and salt and stir to combine.
- Add in coconut milk and cook for 2-3 minutes or until coconut milk has absorbed.
- Eat plain or serve with the Chicken Korma.
- Enjoy!
23 comments
This is a great guide. I really love how you laid everything out so easily for us to see and understand. Thanks 🙂
Happy Easter! I would love to visit your place. A Masala Fusion menu would be wonderful. This Chicken Korma looks really delicious. For the mean time, I will try to make it myself. Thank you for sharing the recipe.
I am a huge fan of chicken. Sometimes I think it’s my main source of protein. I’m always looking for ways to dress it up, and your Chicken Korma looks like something I would like. Definitely going to try this.
~Mary
Jingle Jangle Jungle
#AtoZChallenge Unofficial participant
Oh goodness a fusion menu like that would be wonderful! I wish you all the best of luck with your special nights. Your korma looks fabulous.
Cauliflower rice is amazing! It’s a great substitute for rice and it doesn’t even feel like you’re eating cauliflower. It’s filling and it’s totally good for you. Love the Chicken Korma, thank you so much for the recipe!
Oh my gosh!! I am drooling over your pictures hahahaha. Indian food are my favorite,especially chicken masala. I’m not in Boston but I’m addicted this to my list lol.
I’m now wishing that I was in Boston and get to come over every Friday and Saturday for these yummy eats! As a fan of chicken, I’m really loving your recipe today!
Lucky are those around Boston! I eve wish I was anywhere close so that I’d be coming over for these yummy eats every Friday and Saturday. Anyway, as a fan of chicken, I’m actually loving this recipe!
I love Korma so much but haven’t tried with cauliflower rice before. Love to find healthy versions of my favourite meals. Shame I don’t live in Boston!
Oh my,. your korma looks so fresh and tasty. You can not beat a goody curry no matter the day.
We are soul sistas! I am Curry all day erryday
This sounds to good to be true (and whole 30)! I bet it tastes divine!!! I’d love a bit!
oh wow I love chicken Korma so I am going to print this off and give this a try for sure – the kids are always huge fans of Indian food so its going to go down a treat I am sure
I’m glad the kids like Indian food! I would love to know how they like it!
We don’t eat meat ( fish, chicken, or beef) in our home, but the spices you listed would work well in the vegetarian cuisine I make for our meals. Coconut is so healthy I like it’s sweet taste paired with savory delights.
I made the same sauce with sweet potato and broccoli and it was so good!
This looks really good! I’ve made butter chicken today – with potatoes and cauliflower. I’m telling you, the home made mango chutney gave it the perfect twist. I guess together we’d be great cooks 😉
that sounds great! especially with the mango chutney!
God I Love a Good korma. This recipe looks super easy and yummy! I cant wait to try it out 🙂
I should think about doing something like Whole 30. I know it would be good for me. I should try out some of your recipes here. They do look really delicious.
I’ve been cutting off meat consumption, except the chicken meat. I love it, and I find it more healthier that other meat (like pork or beef).
Your foods are making me starving! Delicious as always.
I couldn’t agree more! Turkey is always good too. AND THANK YOU!
I love chicken korma although I have never actually made it myself. Your chicken korma looks better than anything I have ever ordered at a restaurant!