2 large onions, halved and thinly sliced into half-moons
2 medium-large red bell peppers, thinly sliced
1 cup (160 g) chopped tomato
1 lb (450 g) ground chicken breast
4 large cloves garlic, crushed using a mortar and pestle or grated on a microplane
1½ tablespoons fresh grated ginger
1 (13.66 fl oz/403 ml) can full-fat coconut milk
½ cup (75 g) almond meal
2 tablespoons ground coriander
1 tablespoon paprika
2 teaspoons garam masala spice mix
1 teaspoon coarse kosher salt
½ teaspoon ground black pepper
Small handful fresh basil, parsley, or cilantro leaves, for garnish (optional)
Instructions
Heat the oil in a large skillet over medium-high heat; add the onion and bell pepper and cook 5 minutes, stirring occasionally.
Add the tomato and ground chicken, turn the heat up to high, and cook until the meat is fully cooked, about 8 minutes. Add the garlic and ginger and cook 1 minute more.
Wisk together the coconut milk, almond meal, ground coriander, paprika, garam masala spice mix, salt, and pepper in a medium bowl.
Add the coconut milk mixture to the skillet and bring to a simmer; simmer 1 to 2 minutes.
Serve garnished with fresh basil, parsley, or cilantro leaves if desired.
Notes
Recipe inspired by and adapted from Jehanne Ali's Healthy Chicken Korma recipe in Heart-Healthy Everyday Meals (Marshall Cavendish International; June 2013).
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/healthy-quick-chicken-korma-recipe-review-of-the-cooking-doctors-series-of-heart-healthy-mini-cookbooks/