Healthy Quick Chicken Korma {Paleo}
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
  • 4 tablespoons olive oil (I used Bertolli)
  • 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)
  1. Heat the oil in a large skillet over medium-high heat; add the onion and bell pepper and cook 5 minutes, stirring occasionally.
  2. 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.
  3. Wisk together the coconut milk, almond meal, ground coriander, paprika, garam masala spice mix, salt, and pepper in a medium bowl.
  4. Add the coconut milk mixture to the skillet and bring to a simmer; simmer 1 to 2 minutes.
  5. Serve garnished with fresh basil, parsley, or cilantro leaves if desired.
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