Chicken & Vegetable Korma

It’s funny, I’ve always been interested in how to make a curry that comes out like they do in the Indian restaurants- smooth, rich and creamy.  I tried so many and they all came out tasting powdery or watery, something was never quite right.  However, the other day I had a craving for a curry and thought I’d try again. of course now my requirements are not only “smooth, rich and creamy” but also gluten free, paleo friendly, keto friendly and sugar free (believe it or not, some recipes call for sugar!).

With all of those so called “restrictions” and winging it a little bit as far as ingreidents go (although I did use this recipe as a rough guideline), I ended up making one of the best curries I’ve ever tasted!  To get a glimpse of how happy I am with this recipe, I ate the entire batch the first day.  Then made it again the next day.  Then again the day after that.  I figured 4 days in a row would be a bit much so I left it there but believe me when I tell you this is one of those recipes that tastes so good it should be a guilty pleasure, and yet it slips right in to any healthy lifestyle choice 🙂

I’ll stop going on now and leave you to find out just how good this one is for yourself 😀  Enjoy!


Chicken & Vegetable Korma
Prep Time 5 minutes
Cook Time 25 minutes
  • 400g diced Chicken
  • 400g Mixed vegetables I used brocolli, chopped carrots, baby corns, cauliflower, sliced mushroom & sugar snap peas
  • 50 g butter
  • 1 medium chopped Onion
  • 1 can Coconut milk
  • 5 cloves of garlic
  • 1 (about an inch long) thumb sized piece of fresh Ginger
  • 4 tbsp chopped raw Cashew nuts
  • 3 tsp Paprika
  • 2 tsp Garam Masala
  • 1 tsp Cumin
  • 1 tsp Tumeric
  • 1/4 tsp Stevia (Optional)
  • Pepper to taste
  • Salt, to taste
  1. Put the butter in a large pan on high heat.
  2. Once the butter has melted, add the onions and cook until they start to brown.
  3. Lower to medium heat and add the chicken, stirring every few minutes until it's cooked.
  4. While the chicken is cooking put half of the cashews and all of the remaining ingredients in a blender and blend until completely combined.
  5. Add the remaining cashews to the mixture and mix well, don't blend.
  6. When the chicken is done, add in the vegetables and cook for 2/3 minutes.
  7. Pour in the sauce and it bring to boil.
  8. Bring it down to a low heat, cover the pan and leave it to simmer for about 10 minutes or so, stirring occasionally.
  9. Cook until the vegetables have softened to your liking and you're done.. Enjoy!