Chicken Korma & Beet Greens

I stumbled across an amazing Paleo Blog with incredible recipes a few weeks ago called The Domestic Man.

I was craving a warm delicious dish and was feeling something Indian-currylike.  I found this recipe for Chicken Korma and was completely and utterly inspired.  Thank YOU Domestic Man!!  Be sure to check out HIS SITE HERE and get ready to wow your tastebuds.

I seriously have a major crush on Indian food and Mexican food.  I think it is the spice and the intense flavours.  I am always trying to put a healthier spin on the not so waistline friendly dishes from these cultures.

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I started with using his spice mix recipe and then somehow went off track from there.  But let me tell you this was one absolutely delicious dinner!

Curry Spice Blend:

1 tbsp Garam Masala

1 tsp ground cumin

1 tsp salt

1/2 tsp white pepper

1/2 tsp ground turmeric

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp cinnamon

1/4 tsp ground cardamom

Combine all of the above spices in a small bowl.

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Chicken Korma Ingredients:

2 lbs boneless skinless chicken breast, cubed

1 onion, chopped (I used sweet onion)

3-4 garlic cloves, minced

1 jalapeno pepper, seeded and chopped (I like to leave a few seeds for a spicy kick)

1 c chicken broth

2 tbsp ghee (clarified butter, you can use coconut oil if you don’t have ghee)

1/2 c full fat coconut milk

20 or so grape tomatoes

Garnish with fresh cilantro

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Beet Greens (Cook while Chicken Korma is in the final simmer stage):

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This is a very simple side to pair this dish with.  All you need is a bunch of beet greens, chopped and some coconut oil or ghee.  Sauté the beet greens in the oil until the stems soften and you’re ready to go.

(Add a little bit of salt and pepper if you like, but the flavours from the Chicken Korma tend to be more than enough!)

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I prefer serving this dish with greens instead of a carb, as the dish is quite rich already-gotta get my beloved greens in there!! 🙂

THE STEP BY STEP:

COMBINE CURRY SPICE BLEND IN A SMALL BOWL IF YOU HAVEN’T ALREADY.  SET ASIDE.

PREP AND CUBE CHICKEN, COAT WITH HALF THE CURRY BLEND.  SET ASIDE.

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CHOP AND PREP ALL OTHER INGREDIENTS SO THAT THEY ARE READY TO USE.

HEAT 1 TBSP OF GHEE ON A WOK (YOU CAN ALSO USE A DEEP SAUCEPAN). COOK CHICKEN ABOUT 2 MINUTES PER SIDE.

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ADD ONION, GARLIC, AND JALAPENO.  SAUTEE FOR A FEW MINUTES.

ADD CHICKEN BROTH, TOMATOES, COCONUT MILK AND THE REST OF THE CURRY SPICE BLEND.

BRING TO A BOIL.  COMBINE INGREDIENTS WELL AND REDUCE TO SIMMER FOR 15 MINUTES.

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AFTER 15 MINUTES, ADD ANOTHER TBSP OF GHEE OR COCONUT OIL AND COVER TO COOK FOR ANOTHER 25 MINUTES OR UNTIL THICKENED.  (THE LONGER IT SIMMERS THE THICKER IT BECOMES)

ONCE ALMOST READY TO SERVE, PREPARE YOUR SIDE DISH, EITHER RICE, OR IN THIS CASE, BEET GREENS AS ABOVE.

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We thoroughly enjoyed this dish and it was so full of flavour.  It hit the spot for sure.  Better than any indian restaurant I’ve been too and likely much healthier!!

Yum Yum Yum!

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