½ tsp ground black pepper or ground Kashmiri red chilli pepper (Omit for AIP)
1 tsp salt
1 cup water
1 tsp Kewra water (or rose water)
¼ cup fresh cilantro leaves, finely chopped
For ginger garlic paste:
1 whole garlic - peeled (about 10-12 cloves)
1 inch by 2 inch piece of fresh ginger peeled and roughly chopped
About 2 tbsp extra virgin olive oil
RecipeInstructions
Heat the avocado oil in a small deep frying pan until hot. Lower heat to medium.
Place the onion slices in a mixing bowl and sprinkle the cassava flour (if adding) and sea salt. Mix lightly to coat.
Deep fry the onions in batches until golden brown and crisp!
Transfer to a paper towel lined plate to remove excess oil. Keep aside.
Heat a medium size sauce pan with a wide bottom and add the ghee (or coconut oil). Then add the whole spices - cardamoms (if adding) and the bay leaves. After 30 seconds, add the chicken pieces in batches and lightly fry them for about 2 mins on each side. Then transfer to a dish.
To the same oil, add the ginger garlic paste and stir fry for 1 minute on low heat. Then add all the ground spices, salt and water. As the water begins to boil, add the chicken pieces back into the pot and cover and cook for 15 minutes on low heat.
While the chicken is cooking, take the deep fried onions and blend them in a food processor or blender to a coarse paste.
Once the chicken is cooked, add the onion paste and stir to mix. let simmer for a couple more minutes until the gravy is to your desired thickness. (You can add more water if you like a runny curry)
Turn heat off. Transfer to a serving dish and add the kewra water (or rose water) and the fresh cilantro leaves. Serve warm with grain free rotis or with rice!
Recipe by Cook2Nourish at https://cook2nourish.com/2021/05/chicken-korma-paleo-aip-whole30.html