I had to create my own recipe for this dish as my son is allergic to Cashews but not Almonds. So I use Coconut milk and Almond flour instead of almond paste as base ingredients which works equally great.
The prep time is always the longest but when you have every thing assembled it usually takes 20mins top for cooking.
This recipe works perfectly if you decide to use it with only chicken breasts or Chicken breast and veggie combo.
*I will dice chicken into cubes and fry it with onion till it gets little color and keep it aside to add it later.
Only chicken I will use 2 chicken breasts and with veggies 1:1
You will need Utensils- Clay Pot with lid and silicon spatula.
Ingredients:
Veggies:
- 1 cup Frozen veggies medley, with some fresh veggies of your choice.
- 1 diced potato,
- 1 bell pepper,
- 1/2 cup diced paneer(optional),
- 1 cup cauliflower florets,
- 1/2 red onion length wise cut,
- 3-5 chopped or minced garlic cloves,
- 1/2 cup chopped cilantro
- 1 can coconut milk
- 2-3 tbs almond flour/cashew paste for the needed density and creamy texture
- 1-2 tbs oil
- Sea salt to taste
- 1 tsp lemon juice or Apple cider vinegar(optional)
- 2-4 cups water
Spices:
- 1 Bay leaf dry or fresh,
- 2-3 whole cloves,
- 3-4 whole black pepper,
- 1/4 inch cinnamon stick
- 1/2 tsp turmeric powder (optional)
- 1 tsp Garam Masala powder
Heat oil in the clay pot and add onions, garlic, whole spices and cook till onions turn light golden brown. Add turmeric and stir. Now add veggies one by one and stir.
Add water till 3/4 veggies are covered with water.
Let boil for 10 minutes with lid on.
Check if potatoes are soft enough, then add coconut milk, almond flour, salt, lemon juice and Garam Masala and let it all simmer for another 5- 10 mins.
Garnish with cilantro at the end. The Korma will thicken once the temperature starts dropping. Serve it with Paratha or Jeera Rice or roti or even bread.
It just tastes Devine on its own, mildly spiced and smooth texture and very flavorful.
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