This Chicken Coconut Korma curry recipe is a great way to incorporate turmeric, a potent anti-inflammatory spice, into your diet. Turmeric is an ingredient in the curry powder. The active ingredient in turmeric, curcumin, requires both pepper and a fat source to be best absorbed. Most curry powders contain black pepper, but feel free to add additional black pepper just to be sure.
Are you looking for a vegetarian alternative? Substitute one can of garbanzo beans in place of the chicken. Drain and rinse the beans and add in for Step 2. Saute for 1 minute. Bon appetit!Print
Chicken Coconut Korma
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Indian
- 1 tablespoon olive oil
- 1 pound boneless chicken thighs
- 1 red pepper, chopped
- 1 head cauliﬂower, chopped
- 1 tablespoon curry powder
- 1⁄2 cup low sodium chicken broth
- 2 tablespoons almond ﬂour
- 3 tablespoons light coconut milk
- 1 tablespoon cilantro chopped
- 1 cup basmati rice
- Cook rice according to package directions.
- Heat the oil in a wok or deep-sided frying pan, add the chicken and stir for 5 minutes until almost cooked.
- Add the veggies, curry powder, chicken broth , almond ﬂour and coconut milk. Simmer for 5 minutes or until the sauce has thickened.
- Serve immediately with plain boiled basmati rice, garnished with the cilantro.
- Serving Size: 1 serving
- Calories: 419
- Sodium: 168 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 30 g
Keywords: healthy chicken recipe, coconut, korma, healthy dinner
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