Keto Chicken Korma

Name: Keto Chicken Korma
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Ingredients: 1/4 cup almond butter; 3 cloves garlic (peeled); 1 1/2 inch piece fresh ginger root, peeled and chopped; 2 ½ tablespoons ghee or butter; ½ medium sized onion (minced); 1 teaspoon ground coriander; 1 teaspoon garam masala; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon chili powder; 3 skinless (boneless chicken breast halves - diced); 1/3 cup tomato sauce; 1/3 cup chicken broth; 1/2 cup coconut milk; 1/2 cup unsweetened plain greek yogurt or unsweetened plain coconut milk yogurt for paleo

11 March, 2018 by Stacey 37 Comments

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Keto Chicken Korma-

Keto Chicken Korma is a delicious, savory chicken dish in a creamy, Indian spiced sauce with paleo options.

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Keto Chicken Korma is a tasty, gluten-free, savory chicken dish in a creamy, Indian spiced sauce with paleo options.

Low carb, gluten-free, keto, and with paleo options, this tangy and flavorful chicken dish has amazing Indian spices and is very tasty served with cauliflower rice.

Made with the healthy spice turmeric which has so many health and healing benefits.

Turmeric Health Benefits:

A natural anti-inflammatory
Boosts brain functioning
Antioxidant
Helps prevent cancer
Helps prevent Alzheimer's disease
Anti-aging

(Source)

Serve with cauliflower rice for the perfect meal!

It's so easy to have riced cauliflower ready quickly, now that is found ready-made in the frozen section at the grocery store.

Keto Chicken Korma:

Ingredients:

¼ cup almond butter
3 cloves garlic, peeled
1 (½ inch) piece fresh ginger root, peeled and chopped
2 ½ tablespoons ghee or butter
½ medium-sized onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced
⅓ cup tomato sauce
⅓ cup chicken broth
½ cup coconut milk
½ cup unsweetened plain greek yogurt or unsweetened plain coconut milk yogurt for paleo

Directions:

Place garlic and ginger, in a food processor and blend until smooth; set aside.
Heat ghee or butter over medium heat. Add onion, and cook until soft, about 3 to 5 minutes.
Add and mix in the garlic & ginger paste. Add coriander, garam masala, cumin, turmeric, and chili powder. Stir until combined.
Stir in diced chicken, and cook for about 5 minutes.
Pour tomato sauce and chicken broth over chicken. Heat until broth starts bubbling, then cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
In a food processor add: almond butter, coconut milk and yogurt. Process until smooth.
Stir the almond butter coconut milk mixture into the chicken and sauce. Cover and simmer on low heat for 10 to 12 minutes, stirring occasionally. Serve. Can also serve this over cauliflower rice.

Nutritional Data: Servings: 5, Serving size: ⅕ of the recipe, Cal: 296, Carbs: 8 g, Net Carbs: 5 g, Fiber: 3 g, Fat: 17 g, Saturated Fat: 6 g, Protein: 29 g, Sugars: 3g.

*All Nutritional Data are Estimates Based on the Product I Used*

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Keto Chicken Korma

Stacey

Keto Chicken Korma is a low carb, gluten free, tangy Indian spiced chicken dish with paleo options.

4.96 from 22 votes

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Prep Time 8 mins

Cook Time 25 mins

Total Time 33 mins

Course Main Course

Cuisine Indian food

Servings

Calories 296 kcal

Ingredients

¼ cup almond butter
3 cloves garlic peeled
1 ½ inch piece fresh ginger root, peeled and chopped
2 ½ tablespoons ghee or butter
½ medium sized onion minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless boneless chicken breast halves - diced
⅓ cup tomato sauce
⅓ cup chicken broth
½ cup coconut milk
½ cup unsweetened plain greek yogurt or unsweetened plain coconut milk yogurt for paleo

Instructions

Place garlic and ginger, in a food processor and blend until smooth; set aside.
Heat ghee or butter over medium heat. Add onion, and cook until soft, about 3 to 5 minutes.
Add and mix in the garlic & ginger paste.Add coriander, garam masala, cumin, turmeric, and chili powder. Stir until combined.
Stir in diced chicken, and cook for about 5 minutes.
Pour tomato sauce and chicken broth over chicken. Heat until broth starts bubbling, then cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
In a food processor add: almond butter, coconut milk and yogurt. Process until smooth.
Stir the almond butter coconut milk mixture into the chicken and sauce. Cover and simmer on low heat for 10 to 12 minutes, stirring occasionally. Serve. Can also serve over cauliflower rice.