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:
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.
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.
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.
Finish with Cream:
- Stir in the heavy cream and cook for another 5 minutes.
- Adjust seasoning with salt to taste.
Garnish and Serve:
- Garnish with fresh cilantro.
- Serve hot with cauliflower rice or a low-carb flatbread.
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