Keto Chicken Korma

Keto Chicken Korma-

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

This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission.  Disclosure & Privacy Policy.

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:

1. A natural anti-inflammatory
2. Boosts brain functioning
3. Antioxidant
4. Helps prevent cancer
5. Helps prevent Alzheimer’s disease
6. Anti-ageing

(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:

• 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

Recommended Products:

Directions:

1. Place garlic and ginger, in a food processor and blend until smooth; set aside.
2. Heat ghee or butter over medium heat. Add onion, and cook until soft, about 3 to 5 minutes.
3. Add and mix in the garlic & ginger paste. Add coriander, garam masala, cumin, turmeric, and chili powder. Stir until combined.
4. Stir in diced chicken, and cook for about 5 minutes.
5. Pour tomato sauce and chicken broth over chicken. Heat until broth starts bubbling, then cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
6. In a food processor add: almond butter, coconut milk and yogurt. Process until smooth.
7. 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: 1/5 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 products I used*

5 from 9 votes

Print

Keto Chicken Korma

Prep Time

8 mins

Cook Time

25 mins

Total Time

33 mins

 

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

Course: gluten fee, keto, low carb, paleo

Cuisine: chicken dish, dinner entree, Indian food

Servings: 5

Calories: 296 kcal

Author: Stacey

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

Instructions

1. Place garlic and ginger, in a food processor and blend until smooth; set aside.
2. Heat ghee or butter over medium heat. Add onion, and cook until soft, about 3 to 5 minutes.
3. Add and mix in the garlic & ginger paste.Add coriander, garam masala, cumin, turmeric, and chili powder. Stir until combined.
4. Stir in diced chicken, and cook for about 5 minutes.
5. Pour tomato sauce and chicken broth over chicken. Heat until broth starts bubbling, then cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
6. In a food processor add: almond butter, coconut milk and yogurt. Process until smooth.
7. 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.

Recipe Notes

*all nutritional data are estimates based on the products I used* 

Servings:5,  Serving Size 1/5 of the recipe.

Nutrition Facts

Keto Chicken Korma

Amount Per Serving

Calories 296 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g30%

Carbohydrates 8g3%

Fiber 3g12%

Sugar 3g3%

Protein 29g58%

* Percent Daily Values are based on a 2000 calorie diet.

Recipes You May Also Enjoy:

PIN IT HERE