Chicken and Vegetable Korma

Chicken and Vegetable Korma Recipe

This take on Indian Korma is rich in flavor with a creamy, slightly sweet, sauce. A full meal with quality protein and good4u℠ veggies all-in-one! Serve over rice or cauliflower rice and with naan if desired.

  1-1½ pounds boneless, skinless chicken breasts or thighs
1 teaspoon Natural Grocers® Brand Bulk Organic Curry Powder
  Natural Grocers Brand Bulk Real Salt and Organic Fresh Ground Black Pepper
2 tablespoons organic coconut oil, divided
1 medium organic onion, diced
1 small organic cauliflower, cut into small florets (about 4 cups)
1 medium organic sweet potato, cut into ½-inch cubes
1⁄2 cup water
1⁄2 cup Natural Grocers Brand Organic Frozen Green Peas
1 cup Natural Grocers Brand Organic Frozen Cut Green Beans
1⁄4 cup Natural Grocers Brand Bulk Currants (or Organic Seedless Raisins, chopped)
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Ground Cinnamon
1⁄4 cup chopped organic cilantro
For the sauce
1 (13.5-ounce) can Natural Grocers Brand Organic Original Coconut Milk
8 Natural Grocers Brand Bulk Organic Whole Cashews
  1½-inch piece organic ginger, peeled if desired
5 organic garlic cloves, outer skins removed
  ¼ - ½ teaspoon Natural Grocers Brand Bulk Organic Red Chili Flakes
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
Natural Grocers Brand Bulk Organic Spices
1 teaspoon Ground Cumin Seed
1 teaspoon Ground Turmeric Root
1 1⁄2 teaspoons Ground Coriander Seed

1. Cut chicken into bite-sized pieces. Sprinkle with curry powder and generously salt and pepper. Toss to combine, then set aside.

2. Heat a deep skillet or Dutch oven over medium heat. Add 1½ tablespoons of coconut oil. Once it is melted and hot, add the onion and sauté, stirring frequently, until tender and just starting to brown, about 8 minutes.

3. While the onion sautés, add the sauce ingredients to a blender and process until smooth.

4. Transfer the onion to a plate and add the remaining ½ tablespoon of coconut oil to the pan, then add the chicken. Cook, stirring occasionally, until the chicken is mostly cooked through, 4-5 minutes. Add the cumin, turmeric, and coriander and cook, stirring frequently, until fragrant, 1-2 minutes.

5. Add the cauliflower, sweet potato, sauce, reserved onion, and water to the skillet, stir well, scraping any browned bits that have formed on the bottom of the pan. Bring to a boil, then cover and reduce the heat to maintain a simmer. Cook for 15 minutes, stirring occasionally.

6. Add the peas, green beans, currants, and cinnamon. Stir and cook, covered, another 5 minutes, or until everything is cooked through to your liking. Serve over rice or cauli-rice and finish with a sprinkling of chopped cilantro.

Recommended Beverage: Beer

Recommended Style: Organic Lager

Recommended Brand: Samuel Smith