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

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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:

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

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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: 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*

Keto Chicken Korma

Stacey

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

4.91 from 10 votes

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Prep Time 8 mins

Cook Time 25 mins

Total Time 33 mins

Course gluten fee, keto, low carb, paleo

Cuisine chicken dish, dinner entree, Indian food

Servings

Calories 296 kcal

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

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.

*As an Amazon Associate I earn from qualifying purchases.

Notes

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

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

Nutrition

Calories: 296kcalCarbohydrates: 8gProtein: 29gFat: 17gSaturated Fat: 6gFiber: 3gSugar: 3g

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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Comments

Marj
January 14, 2019 at 2:38 pm
I love Korma and have tried out several recipes, this is definitely the best one so far, really rich and creamy. It will be added to my old battered stained recipe book as my definitive Korma recipe from here on.
Marj
January 14, 2019 at 2:31 pm

I love Korma and have tried out several recipes, this is definitely the best one so far. It will be added to my old battered stained recipe book as my definitive Korma recipe from here on.
- Stacey
  January 19, 2019 at 9:30 am
  Thank you so much for trying the recipe and your kind words, Marj 🙂
Leia
November 23, 2018 at 10:37 am
Would you suggest any other nut-free butters to replace the almond butter?
- Stacey
  November 25, 2018 at 8:16 pm
  Yes, you could use sunflower seed butter to replace the almond butter.
  - ruth
    May 12, 2020 at 6:08 am
    I don't have any almond butter what could I use I dintvrealky want to go back to the shops
    - Stacey
      May 12, 2020 at 9:48 am
      Ruth, you can use unsweetened Greek yogurt and 2 tbsp of tomato paste mixed to replace the almond butter, but it won't be dairy-free.
Shelby @Fitasamamabear
October 23, 2018 at 8:07 am

This sounds perfect for cold and flu season!
- Stacey
  October 23, 2018 at 9:16 am
  Thank you, Shelby 🙂
Jade
October 05, 2018 at 7:46 pm
Which tomato sauce should I use? Ta
- Stacey
  October 07, 2018 at 10:47 am
  Jade, try to find one without added sugars.
Tracy B
April 03, 2018 at 4:34 am

Soooo good! Just made for dinner tonight!! Thanks for sharing recipe!
- Stacey
  April 03, 2018 at 9:04 am
  Tracy, thank you so much for trying the recipe 🙂
Holley @ ThePrimalDesire
March 18, 2018 at 8:49 pm
Give me Indian spiced anything! YUM!
- Stacey
  March 21, 2018 at 9:33 am
  Me too, Holley!
Cristina Curp
March 18, 2018 at 6:20 pm

MMMM! This is my kind of comfort food! Can't wait to try!
- Stacey
  March 21, 2018 at 9:33 am
  Thank you, Cristina 🙂
ChihYu
March 17, 2018 at 6:24 pm

I absolutely love this dish, Stacey. So YUM !!
- Stacey
  March 18, 2018 at 9:17 am
  Thank you ChihYu 🙂
Kari - Get Inspired Everyday!
March 16, 2018 at 5:12 pm

Chicken Korma is one of my favorites, it's so cozy and delicious!
- Stacey
  March 18, 2018 at 9:17 am
  Thank you Kari 🙂
Melissa @Real Nutritious Living
March 15, 2018 at 8:23 pm
This is divine Stacey! I can't wait to try it!
- Stacey
  March 16, 2018 at 9:31 am
  Thank you 🙂
Irena Macri
March 15, 2018 at 1:54 pm
Chicken korma is one of my favourite dishes for sure. Seems like you really nailed the flavour here, and I have no doubt this would be an immediate winner in my house!!
- Stacey
  March 15, 2018 at 5:48 pm
  Thank you so much, Irena 🙂
Katja
March 13, 2018 at 10:13 am

I love chicken korma! Your version looks delish. Mmmmmm!
- Stacey
  March 13, 2018 at 11:37 am
  Thank you, Katja 🙂
Tessa Simpson
March 12, 2018 at 2:42 pm

I love korma...and i am looking forward to trying your version too!
- Stacey
  March 13, 2018 at 11:37 am
  Thank you, Tessa 🙂
Jean
March 12, 2018 at 11:01 am

I’ve always been intimidated about cooking Indian food at home but this looks easy and so yummy. I love that it’s keto!
- Stacey
  March 13, 2018 at 11:36 am
  Thank you, Jean. It is not hard, just a lot of spices 😉