One of my specialities is turning Indian recipes into my healthier, Haas Holistic Approved versions. While Indian food is very nutritious, some dishes, like Korma, contain heavy cream, which I do not recommend to clients because dairy can cause health issues like inflammation, belly bloat, weight gain, acne and digestive problems.
When cooking for clients or teaching cooking classes on how to make my version of Indian food, I use different dairy replacements (never soy) like coconut milk, coconut oil, raw cashews and almonds to give my recipes the deliciousness that you would get from milk, cream or ghee.
Currently, I am working with an Indian couple and I created this Korma recipe for them. The husband is vegetarian while his wife eats chicken or fish and I had to come up with a recipe that would make them both happy.
Into my kitchen I ran, emerging with this recipe duo.
Enjoy and please email me if you make it!
Chicken Korma
Prep Time: Chicken Version, 1-2 hours. Vegan Version, 45 minutes to 1 hour.
Cook Time: 30 minutes
Serves: 6
Ingredients:
Chicken Version:
Chicken Marinade:
2 pounds boneless skinless chicken breasts
1 tablespoon avocado oil
1.5 teaspoons garam masala
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegan Version:
1 tablespoon avocado oil
1 cup broccoli
1 cup cauliflower
1 cup carrots
1 cup peas and garbanzo beans
1.5 teaspoons garam masala
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup Kite Hill plain almond cheese, cubed
For the Sauce (Used for both recipes):
1 white onion, diced
3 large tomatoes, diced small
6 cloves garlic, peeled
2 tablespoons curry powder
1 tablespoon turmeric
1 tablespoon garam masala
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon ground cardamom
1 tablespoon freshly grated ginger root
1/2 cup raw almonds
1 can unsweetened light coconut milk
1 1/2 cups plain unsweetened coconut yogurt
1 tablespoon coconut oil
1 tablespoon coconut sugar
Instructions:
Chicken:
Drizzle the chicken with avocado oil. Add garam masala, curry powder, salt and pepper. Massage spices and oil into the meat. Cover, leaving to marinate for at least 1 hour or overnight.
Vegan Version:
Cube cheese and set aside. Drizzle the vegetables with the avocado oil. Add garam masala, curry powder, salt and pepper. Combine spices and oil into the vegetables. Set aside.
Korma Sauce:
Measure out the dry spices (curry powder through cumin) into a small bowl. Set aside.
Heat a large saucepan over a medium flame and add coconut oil. Once the pan is hot, add the onions. Cook until translucent and slightly browned. Add the tomatoes and garlic. Cook until onions, tomatoes and garlic are soft. Add the dry spices and cook until fragrant.
Add ginger, almonds, coconut milk, coconut yogurt, and coconut sugar. Stir well. Turn the heat down to low and simmer for 30 minutes. Turn off the flame, remove from the stove and let cool to room temp.
Once sauce has cooled, add the sauce to a blender and mix until creamy and smooth. Taste for salt. Set aside.
If you are making the chicken version, cut the chicken into bite-sized pieces. Heat a large pan with oil. When the pan is hot, add the chicken and cook for 5 minutes. Reduce the heat and add the sauce. Simmer chicken in the sauce for an additional 15 minutes or until chicken is cooked through.
If you are making the vegan version, heat a large pan with oil. When the pan is hot, add the marinated vegetables and stir fry for 5 minutes. Reduce the heat, add the sauce and the cubed cheese. Simmer vegetables and cheese, in the sauce, for an additional 10-15 minutes or until they are soft.
Enjoy over cauliflower rice or sprouted brown basmati rice.