This is one of our favourite paleo recipes - a really tasty, nut and dairy free chicken korma. It goes brilliantly with pilau cauliflower rice and would make a great addition to our Indian Banquet menu.
Korma is a lovely creamy, mild, coconutty curry which is a firm favourite with children and adults alike. Our chicken korma recipe is nut, dairy and gluten free. You could easily replace the chicken to create a vegetable korma recipe that would make this a real treat for both vegetarians and vegans.
This dish contains coconut milk which provides vitamins C, E, B1, B3, B5 and B^ as well as iron, selenium, sodium, calcium, magnesium, manganese and phosphorus. We like to use the Aroy D coconut milk as it doesn't contain any of the thickening agents that many other varieties do. You could also make your own coconut milk quite simply - we show you how here.
We used left over brown meat from a roast chicken. The darker meat provides more iron and zinc than the white meat, along with niacin, selenium, riboflavin, vitamin B6 and pantothenic acid.
The greatest investment you can make in your kitchen is to create an extensive collection of herbs and spices. They will enhance almost every dish you will ever make, and can transform the blandest of ingredients into a truly unforgettable meal. Using your own home grown herbs and spices will add an extra special twist to all of your paleo recipes.
Korma Spice Mix - why not make extra quantities and store in an airtight container for another day?
For the sauce
Add this chicken korma recipe to the other dishes in our Indian Banquet Menu for a lovely takeaway at home treat.