Classic Keto Chicken Korma

 Keto Chicken Korma is a delicious low-carb adaptation of the classic Indian dish, known for its creamy, aromatic flavors and rich texture. This keto-friendly version uses healthy fats like ghee and coconut milk, along with almond flour, to create a luscious, satisfying curry without the carbs. Perfect for those following a ketogenic diet, Keto Chicken Korma allows you to enjoy the traditional taste of Indian cuisine while maintaining your dietary goals.

Ingredients:

• 500g chicken (boneless, cut into cubes)
• 1 cup Greek yogurt
• 1/2 cup heavy cream
• 1 large onion (finely chopped)
• 2 tablespoons ghee or coconut oil
• 1 tablespoon ginger-garlic paste
• 1/2 cup almond flour
• 1/4 cup coconut milk
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground nutmeg
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken pieces with Greek yogurt, ginger-garlic paste, turmeric powder, and salt. Marinate for at least 1 hour.

2. Prepare the Korma Base:

   • Heat ghee or coconut oil in a large skillet over medium heat.
   • Add the chopped onions and sauté until golden brown.
   • Add cumin powder, coriander powder, garam masala, chili powder, and ground nutmeg. Cook for a few minutes until the spices are fragrant.

3. Cook the Chicken:

   • Add the marinated chicken to the skillet and cook until the chicken is browned on all sides.
   • Stir in the almond flour and cook for another 2-3 minutes.
   • Add the coconut milk and bring to a simmer. Cover and cook for about 15-20 minutes, or until the chicken is cooked through.

4. Finish with Cream:

   • Stir in the heavy cream and cook for another 5 minutes.
   • Adjust seasoning with salt to taste.

5. Garnish and Serve:

   • Garnish with fresh cilantro.
   • Serve hot with cauliflower rice or a low-carb flatbread.