I’m back on the Whole30 eating plan again (click here for tips to survive your first one!) and really, really wanted one of my favorite Indian dishes the other night. I just knew there was no way it could be Whole30 compliant, but when I looked at the ingredient list again, I came up with a plan for a few easy changes to make it not only compliant, but just as delicious!
My husband liked it even better than the original, actually- it’s pretty heavy with LOTS of butter and some heavy whipping cream. I swapped those out for ghee and coconut milk and bam- Whole30 Chicken Korma isn’t impossible after all!
Want more tasty Whole 30 dishes?
Whole30 Chicken Korma
Author: Kelli @ eat pray {read} love
Recipe type: Whole30
Cuisine: Indian
This Whole30 compliant Chicken Korma is amazingly delicious and will give you your Indian food fix!
Ingredients
- 2.5 lbs boneless, skinless chicken thighs, cubed
- 2 onions, sliced very thinly
- 1 garlic clove, chopped
- 4 Tbs. ghee, divided
- 1 tsp. olive oil
- 1 tsp. chili powder
- 1 tsp. turmeric
- 1 tsp. ground coriander
- ½ tsp. ground cardamom
- ½ tsp. cinnamon
- ½ tsp. salt
- 1 can coconut milk
- 1 cup water
Instructions
- Melt 2 Tbs. ghee in an iron skillet.
- Add onions and garlic and cook until onions are tender.
- Add in spices and simmer at least 15 minutes.
- Meanwhile, add the olive oil and remaining ghee to a separate skillet.
- Add chicken and sprinkle with salt and pepper.
- Saute until chicken is cooked through.
- Add coconut milk to skillet with onions and stir.
- Add 1 cup water and whisk well.
- Simmer 5-10 miore minutes.
- Add in chicken and stir until it's well-coated with the sauce.
About Kelli Hays
Looks delicious! I keep hearing about the Whole 30 plan, but don’t know much about it, i’ll have to look it up. I’m doing a sugar cleanse at the moment, too many Christmas cookies (and lots of potatoes here in Finland, every meal, ugh) and this falls into that eating plan too 🙂