Korma de frango cetogênico

Ingredientes

• 1.5 pounds skinless (boneless chicken thighs, cut into bite-sized pieces)
• 2 tablespoons coconut oil
• 1 large onion (finely chopped)
• 3 cloves garlic (minced)
• 1- inch piece of fresh ginger (grated)
• 1/2 cup full-fat plain yogurt
• 3/4 cup canned coconut milk
• 2 tablespoons almond flour
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)
• Fresh cilantro (chopped)
• Sliced almonds for garnish

Modo de preparo

1. 1

   Whisk the yogurt and unsweetened coconut milk in a small bowl until well combined. Set aside.

2. 2

   In another bowl, mix the almond flour, ground coriander, ground cumin, ground turmeric, ground cinnamon, ground cardamom, and cayenne pepper. Set aside.

3. 3

   Heat the coconut oil over medium heat in a large cast-iron shallow pot. Add the chopped onions and sauté until they are soft and translucent.

4. 4

   Toss the minced garlic and grated ginger into the skillet and cook for another minute until fragrant.

5. 5

   Add the chicken pieces to the skillet, season with sea salt and black pepper, and cook for about 8-10 minutes or until they are light golden brown on all sides.

6. 6

   Add the yogurt mixture to the pot. Sprinkle the spice mixture over the chicken and stir to coat it evenly.

7. 7

   Cover the pot and let the chicken simmer over low heat for about 15-20 minutes or until it is cooked through and tender.

8. 8

   Garnish with chopped fresh cilantro and sliced almonds, and serve warm!