Since I’m back at work, I have less time for cooking and experimenting. At least one good thing of being furlough, is that you have plenty time for cooking, eating and trying for new recipes. Now I’m back to my old routine, looking for quick and healthy dinners and meals I can prepare in the morning, dump into my slow cooker and enjoy after coming back from work.
Recently I’ve discovered korma spice blend in my local eco shop, and I’ve already almost emptied it. I’m not the biggest fan of Indian spices, but this one is fantastic. There’s plenty of cinnamon in it, so it not only gives amazing aroma, but also a lot of sweetness. I’ve balanced it with couple spoons of tomato passata, it also gives it a bit more colour to the sauce. I’ve used double cream to make it very creamy, but coconut milk would work even better. For finish use some chopped fresh coriander, which gives this specific flavour. And of course quite a lot of fresh garlic, natural antibiotic and fresh ginger for extra warming effect. Ginger and garlic it’s a great combo for upcoming Autumn and Winter. Especially this year, our bodies needs an extra care and awareness. So it’s good to always have on hand fresh garlic cloves, ginger and when you feel like cold or runny nose is on their way to catch you, you can just finely chop large garlic clove (or use a garlic press) and mix it for example with cottage cheese or natural yoghurt and have this mixture once a day. To make a ginger tea, chop some fresh ginger and boil for about 5 minutes. Drink it while it’s warm but not boiling hot. It will warm you up from the inside on a colder days.
To make korma chicken, you won’t need more than 30 minutes. Remember to find good quality chicken, from local butcher or farmers market. You can serve it with bunch of cooked or fresh veggies, like broccoli, cauliflower, Brussels sprouts or leafy greens.
If you can’t find korma seasoning, you can make your own blend using: ground coriander, cinnamon, paprika, cumin, ground cardamom, clove and chilli powder.
keto chicken korma
INGREDIENTS for two portions + leftovers:
- 500g chicken thighs
- 350ml double cream (or a can of coconut milk for no dairy option)
- 1 large brown onion
- 2-3 garlic cloves
- about an inch (2.5cm) of fresh ginger
- 2 tbsp clarified butter
- about 3 tsp korma blend spice
- pinch of coarse pepper
- pinch of natural rock salt
- about 3 tbsp tomato passata (or 1 tbsp tomato paste)
- fresh coriander for finish
Chop the chicken in smaller pieces, do the same with onion.
Heat a large skillet adding 2 tablespoons of clarified butter. Toss the chicken and fry on a high heat until it gets golden. Then add some salt and chopped onion. Fry for another couple minutes, so it also gets slightly browned.
Slice or use a garlic press, also finely chop a piece of ginger, and add to skillet. Lower the heat and add all the spices. Give it a good stir so the spices goes everywhere. Add double cream or coconut milk, about 3 tablespoons of passata, and simmer on a low heat for 10 to 15 minutes.
You should get thick, creamy and aromatic sauce. Just check if it’s salty enough, also if you like it a bit more spicy, sprinkle some chilli flakes on top. To finish sprinkle some fresh chopped coriander.
Serve hot with some fresh o cooked veggies: broccoli, cauliflower, Brussels sprouts, green beans, or some salad leaves.