Paleo Whole30 Chicken Korma | Min Yx Games Paleo Whole30 Chicken Korma | Min Yx Games

Paleo Whole30 Chicken Korma

A traditional Indian dish of chicken simmered in a bath of ginger, garlic, onions, spices, coconut cream & tomato sauce…

Ingredients   [ For 7 to 8 people ]    [  Preparation time : 22 minute  –  Cooking time : 35 minutes  ]


  • 4 tablespoons ghee or grass-fed butter, split in two
  • 1 large yellow onion diced
  • 8 garlic cloves minced
  • 1 heaping teaspoon ginger minced
  • 1 bell pepper chopped
  • 15 ounces tomato sauce no salt added
  • 16 ounces canned coconut milk or coconut cream
  • 1 heaping teaspoon garam masala
  • 1 heaping teaspoon coriander powder
  • 1/2 teaspoon mustard seed powder
  • sea salt and black pepper to taste
  • cilantro for topping
  • pine nuts for topping


  • 2 pounds boneless skinless chicken thighs rinsed and patted dry
  • 1/2 cup coconut cream or yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt

Preparation Method

  1. Put chicken in a bowl and marinate with coconut cream and spices, set aside.
  2. Add ghee to a pan over medium heat. Once ghee melts, add onions and cook until completely dark golden-brown.
  3. Be very careful not to burn them, as they will begin to get dark after 10-15 minutes.
  4. Add ginger and garlic and sauté for a few more minutes.
  5. Add all spices (except mustard seed) and let them bloom for a minute.
  6. Add your chicken mixture and briefly stir-fry to coat chicken with the masala you’ve made. I left my thighs whole during this process, and I recommend it.
  7. Add bell pepper and tomato sauce and cover the pan. Let everything simmer for about 15 minutes.
  8. Add coconut cream and ground mustard seed.
  9. Add the rest of the ghee. Let it simmer for another 10 minutes.
  10. Give it a try and add sea salt and black pepper, to your taste preference.
  11. Garnish with cilantro, extra coconut cream and some pine nuts, if you’d like.
  12. Serve on a bed of cauliflower rice, regular rice or with naan bread.

Enjoy it!!

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