Everyone knows that Mexican food is generally pretty safe cuisine, but I’ve got a bit of a dark horse for you.
When a lot of people think of Indian food, they might think it’s a little scary. Until they walk in to an Indian restaurant, that is. The smell is captivating.
What I love about Indian food the most is their very generous use of the most amazing spices in the world. Whenever I go, I can always count on plenty of chicken, vegetables, and even lentils. The only two things you really have to watch for are cream-based sauces and cheese (paneer).
So today I offer to you a korma dish to try out. It seems almost exactly like a curry recipe I have, but kormas are made with some type of cream base. This one uses lite coconut milk, so it’s quite 4HB friendly!
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 tbsp ginger, minced
- 1/2 tbsp ground turmeric
- 1/2 tbsp ground cumin
- 1/2 tbsp ground garam masala
- 1/2 to 2/3 c coconut milk
- salt to taste
- 1 chicken breast, cubed
- 1 c mixed vegetables
- In about 1-2 tbsp of heated oil, cook the onions, garlic, and ginger until the onions are soft.
- Add all of the spices and continue cooking another minute or two, then add the coconut milk.
- If you need to thin it out a bit, add a bit of water.
- While the onion and spices cook, brown up your chicken.
- Add browned chicken and vegetables to the onions and cook until heated through.
- Optional: serve over cauliflower “rice”.
Taking it further
You don’t have to stick with just chicken. You can leave the meat out all together, or you could do beef. To be really adventurous, you could try lamb or goat. It’s all up to you. The korma is just a base.
If you need some extra legumes, add 1/2 c of lentils to the pot as well.
It should be thick like stew, not necessarily runny like soup.
Do you like Indian food? What’s your favorite 4HB friendly dish?