Tickling taste buds in any weather with a small variation in the cooking style is only possible with the evening staple of India – Chicken. Chicken Korma gets you a hearty meal with your tummy saying thank you to you and your body smiling at your healthy food habits especially when you have signed the treaty of “no compromise with health” for yourself. However being in Keto, it gets a little dicey to have the regular Chicken Korma that you were having before when you were not on the Keto Diet.
Obviously, you have to be very careful about your nutrition count to stay right on your Ketosis state. In case, you’re dying to try its Keto version without compromising on its taste,
Check my Keto Chicken Korma Recipe.
I worked on this recipe during the last winter season, and I have made it a point to add more fuel to it to increase the metabolism. Winters as a thumb rule do increase metabolism to balance the drop in temperature. The Keto Chicken Korma is now something me and my family love to savour almost every week. The taste of this awesome dish keeps us longing for more, the nutritional value, and the feeling of warmth in the stomach and while body after having a dinner of chicken korma cannot be expressed in words.
Keto Chicken Korma Recipe
- One Fourth cup of almond butter, or simply Amul Butter
- Three cloves of garlic
- Half inch (approx) ginger finely chopped into pieces
- Two tablespoons butter or clarified butter
- Half onion – medium-sized needs to be minced
- One teaspoon ground coriander
- One teaspoon garam masala
- One teaspoon ground cumin
- One teaspoon ground turmeric
- One teaspoon chili powder
- Three skinless and boneless chicken breasts (approx 400grams) halves have to be diced
- One Third cup of tomato sauce, without sugar
- One Third cup of chicken broth
- Half cup coconut milk
- Half cup of unsweetened plain Greek yogurt in case it is not available you can use unsweetened plain coconut milk yogurt
- Put the garlic and ginger in a blender or a food processor and blend them to make the paste. The paste needs to be smooth.
- Heat the butter or clarified butter (ghee) whatever is readily available. Make sure not to burn it – use a medium flame to heat it. Once heated, add the minced onion and cook it until it is soft. You might have to cook it for 3-5 minutes.
- Once the onion is soft and light brown add the garlic – ginger paste into it. Next, you need to add coriander, garam masala, cumin, turmeric, and chili powder. Stir well after adding all the spices to make an even composition.
- Add in the diced chicken. Make sure to mix the already created composition with all pieces of chicken and cook for five minutes.
- Pour some tomato sauce along with chicken broth over the chicken.
- Heat the broth till it boils, after bringing it to boiling simmer it for 15 minutes while covering the korma. Simmer at low heat and stir occasionally.
- Blend together the almond butter, coconut milk, and yogurt to create a smooth mixture.
- Add the almond butter coconut milk mixture into the chicken and sauce while stirring it vigorously. Now you need to cover and simmer on low heat for 10 minutes. Keep stirring the awesome Korma occasionally.
- After 10 minutes, serve hot.
- Cal: 296
- Carbs: 8 g
- Net Carbs: 5 g
- Fiber: 3 g
- Fat: 17 g
- Saturated Fat: 6 g
- Protein: 29 g
- Sugar: 3g