Poultry & Wild Recipes
Red pepper (hot)
Celtic sea salt
Dice the chicken thighs.
Chop the onions, grate the ginger and finely chop the garlic cloves.
Cut the red pepper into rings and finely chop the coriander.
Heat the coconut oil in a wok or frying pan and gently fry the onions.
Add ginger, garlic, red pepper, curry, coriander seeds, cardamom and cumin seeds and fry for half a minute.
Add the chicken and fry the cubes until golden brown.
Mix the cloves, salt and pepper into the dish and pour the coconut yogurt into the pan.
Gently bring to the boil and let the dish simmer for 10 minutes on a low heat, until the chicken is cooked and the dish has slightly thickened.
In the meantime, fry the cauliflower rice in a wok for no longer than 3 to 4 minutes. The rice may be al dente. Season with a little salt.
Serve the cauliflower rice with the chicken korma and garnish with the fresh coriander.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
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