Homemade Chicken Korma.
I love autumn. Beautiful tree leaf colors and there are about 3-4 weeks of what I call the perfect time to be in New York, when the weather is not too hot or cold.
Pumpkins and various squashes are everywhere in farmers’ markets and grocery stores. I thought of sharing a fall weather friendly dish with you – Homemade Chicken Korma.
This is one of the dishes that was featured in my latest Whole30 blog post. As soon as I submitted this post, the next thing I know, Jen – the content editor/manager in the Whole30 – sent a lovely picture of her take on the Homemade Chicken Korma to me and I was so delighted to see how much she loves the dish !
This insanely delicious Homemade Chicken Korma is savory, creamy, and deeply-satisfying.
Best of all, it’s quick to put together and you can use either pumpkin or butternut squash. Perfect savory fall meal !
I love making this delicious Homemade Chicken Korma in large quantities and portioning it into individual servings before freezing.
I’m going to quickly show you how to make your own homemade korma paste that’s filled with tons of fresh herbs and spices. You can store the extra paste in an ice cube tray and freeze it so when you are craving a warm and creamy meal after work, dinner will be ready in less than 20 mins !
It will become your favorite food after one bite.
If you love eating good food but have limited time making homemade meals, be sure to subscribe to my blog where I’m currently giving away my wildly popular Asian-inspired Paleo and Whole30 recipe book.
Get my recipe book now before I realize I should be selling it instead for free!
Delicious Homemade Chicken Korma, made with tons of fresh herbs and my secret homemade curry flavor booster that adds so much more flavor to any Paleo curry dish. This dish is also Whole30 curry recipe friendly !
- 1 ½ lb chicken breast thinly sliced to bite sizes
- 1 large shallot minced
- 1 lb pumpkin or butternut squash cut into bite-size chunks
- 5 1/2 tbsp homemade korma paste see below
- 14.5 oz full-fat coconut milk 1 can
- 1 tbsp mint leaves finely chopped (optional)
- Coconut oil
- Sea salt to taste
- 4 cloves Garlic
- 2 large shallots
- 2 thumb size fresh ginger
- 1 small bunch fresh cilantro + extra for garnishing
- 4 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp garam masala powder
- 1 1/2 tsp sea salt
- 1/4 tsp cayenne pepper powder
- 2 tbsp tomato paste no sugar added
- 1 tbsp extra virgin olive oil
- 1 slice large shallot to thin strips
- Coconut oil
- Use a food processor finely mince garlic, shallots, ginger, and cilantro.
- Add cumin, coriander, garam masala powder, sea salt, cayenne, tomato paste, and olive oil. Blend until it becomes a smooth paste.
- We are going to use about 5-5 ½ tbsp korma paste for 1 ½ lb chicken. Store extra korma pate in freezer for future use.
- Slice 1 large shallot into long thin strips. Heat 2 tbsp coconut oil in a wok or frying pan over medium/medium-high heat. When hot, add the sliced shallots, season with a small pinch of salt. Pan fry them and stir frequently for 8-10 mins or until golden brown. Be careful not to burn the shallots. Use a slotted spoon and scoop them onto a tray lined with paper towel. Spread them out so they crisp up.
- Heat 2 tbsp coconut oil in a large saucepan or deep frying pan over medium-high heat, when hot, add 1 large minced shallots and 5 to 5 ½ tbsp homemade korma paste. Keep stir-frying the ingredients to prevent them from burning for about 2 minutes until fragrant.
- Turn the heat up to high and add sliced chicken. Stir-fry for 4-5 minutes until the chicken is lightly browned.
- Add coconut milk. Give it a gentle stir. Cover the pan with a lid and bring to boil.
- Once it’s boiled, lower the heat to medium. Add diced pumpkin or butternut squash. Cover the pan with a lid. Let it simmer until the squash/pumpkin is cooked through. Stir the bottom of the pan periodically to prevent food from burning.
- To serve: Sprinkle finely chopped mint/cilantro/basil leaves and topped with crispy shallots.