Servings: 4 · Prep Time: 15 mins · Cooking Time: 10 mins
Total Time: 25 mins
It may come as a surprise, but turning both a pizza and chicken korma into a Primal-friendly dish isn't as difficult as it sounds. This recipe is naturally high in fat due to the pizza base but all ingredients are Primal-friendly. As for the pizza base - you'll be making it completely from scratch. Don't panic though, it will probably be the easiest pizza dough recipe you've tried and it will only take 5-10 minutes to whip up! The base of the pizza replicates a traditional thin dough base and is inspired by many paleo pizza base recipes out there. If you prefer a much crisper base then bake for a little longer and flip the pizza halfway through when it's safe enough to do so! We've used absolutely no korma paste in this dish to ensure it's Primal-friendly. Instead, we've picked herbs and spices that create the lovely warmth a korma has. The yoghurt in this recipe is absolutely necessary to create the creamy texture in this dish so please don't miss it out.
- Mozzarella cheese (160g)
- Almond flour (65g)
- Protein powder (25g)
- Salt (1 pinch)
- Egg (1 medium)
- Coconut oil (1 tsp)
- Onion (1, diced)
- Garlic cloves (2, chopped)
- Ginger (1 thumb size)
- Cayenne pepper (1/2 tp)
- Garam masala (1 tsp)
- Turmeric (1 tsp)
- Cumin seeds (2 tsp)
- Ground coriander (1 tsp)
- Chicken breasts (4 large, diced)
- Greek yoghurt (200g)
- Chicken stock (200ml)
- Sultanas (1 handful)
- Fresh coriander (1 tbsp)
Preheat your oven to gas mark 6 (200 degrees Celsius).
Begin by making the pizza base. Add the diced mozzarella, almond flour and WHEY
protein powder to a microwaveable bowl and pop in the microwave for 1 minute on high.
Remove, stir and pop back in the microwave for another 30 seconds.
Add the egg to the warm dough and stir until it's mixed in. Now pour the mixture onto
a large piece of baking paper and pop another piece of paper on top.
Press down on the dough (which should be sandwiched between two pieces of parchment paper) until you
have created a pizza shaped base and leave to one side.
Now make the chicken korma: Heat a pan with 1 tsp coconut oil. When hot, add the
onion, garlic and ginger and fry until brown.
Add the cayenne pepper, garam masala, turmeric, cumin seeds and ground
coriander to the pan.
Add the diced chicken to the pan and cook for 5 minutes on medium heat.
Add the chicken stock and sultanas to the pan. Cover and simmer for 10 minutes (or
until the chicken is thoroughly cooked and its juices run clear).
Whilst the chicken korma is simmering remove the top layer of parchment paper
from your pizza (leaving the bottom) and slide the pizza onto a baking tray. Place the
pizza into the middle of the oven and cook for 15 minutes (or until golden).
Once your chicken korma has cooked, add the greek yoghurt and stir until
everything is mixed together. Cook for another 5 minutes.
Once your pizza is cooked, remove it from the oven and spoon the chicken korma on
top. Serve with a fresh sprinkling of coriander and tuck in!
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