Chicken Korma

Yield: 4 servings

4 large chicken breasts, sliced thin

2 tsp salt, to rub on chicken

1/4 cup coconut oil

1 onion, peeled and sliced

4 cloves garlic, peeled and diced

4 tsp ground turmeric

1 tsp ground cinnamon

2 tsp ground ginger

1/2 cup water

1 cup coconut cream

2 tsp maple syrup (or honey)

cilantro leaves, to garnish

1. Slice the chicken breasts very thin and season with salt.

2. In a large pan, heat the olive oil over medium-high heat. Brown the chicken pieces on both sides. Remove and set aside.

3. In the same pan, cook the onions and garlic over low heat until they have softened.

4. Add the turmeric, cinnamon, ginger, and water. Cook until the mixture has reduced completely.

5. Return chicken pieces to the pan and cook with the lid on for 30 minutes.

6. Stir in the coconut cream and maple syrup. Simmer until the sauce thickens.

7. Serve chicken korma over cauliflower-cilantro rice.

8. Garnish with cilantro leaves.

https://healingautoimmune.com/Aip-chicken-korma-recipe