Are you one of those folks that love curry but can't handle the spice? Well, here's the answer! A simple, delicious, easy to cook chicken korma, ideal for those who cannot handle spices and are allergic to nuts. Goes great with flatbread, tacos, rotis, steamed rice or cauliflower rice. Also try it as a pizza topping. You'll love it!
Course Main Course
Cuisine Indian
Keyword Spices
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 2People
Calories 199kcal
Ingredients
1/2PoundChickenPasture-Raised, Boneless, Skinless Thighs, Small Pieces
Set IP to 'suate' mode, add oil. When the 'hot' sign come up add onions and cook for a couple of minutes. Now add ginger/garlic blend cook for 2- 3 minutes. Add turmeric and mix well
Add chicken (marinated with a pinch of salt and turmeric, set aside for 5 minutes before cooking) and mix well. Add 1/3rd cup half & half (or DIY Almond Milk, if you want dairy free options), salt and mix well. You can add a bay leaf here for extra flavor
Close lid and set on 'steam' mode for 10 minutes. Remove lid, set back to 'saute' mode and stir till the contents thicken
Serve hot with cauliflower rice.
Video
Notes
Goes great with flatbread, tacos, rotis, steamed rice or cauliflower rice. Also use it as a pizza topping. *Use organic ingredients wherever possible. Use pasture-raised meats.