Low-Carb Indian Chicken Korma

A creamy, aromatic, and comforting classic, this Low-Carb Indian Chicken Korma is a delightful keto-friendly twist on the traditional Indian dish. With bold spices and a rich, velvety sauce, it's a perfect cozy meal for anyone looking to enjoy the flavors of India without the extra carbs.

Course Dinner

Cuisine Indian

Keyword Keto Chicken Korma, Keto Dinner, Low-Carb Indian Chicken Korma, Low-Carb Indian Cuisine

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 350kcal

Equipment

Large skillet
Measuring cups and spoons
Cutting board
Knife
Stirring Spoon

Ingredients

1.5 pounds chicken breast cut into bite-sized pieces
2 tablespoons coconut oil
1 large onion finely chopped
3 cloves garlic minced
1 inch piece ginger grated
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
½ teaspoon cayenne pepper adjust to taste
1 cup canned coconut milk
½ cup tomato sauce sugar-free
Salt to taste
Fresh cilantro chopped, for garnish

Instructions

Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, sautéing for another minute until fragrant.
Add the chicken pieces to the skillet and cook until they are no longer pink on the outside.
Sprinkle the chicken with turmeric, garam masala, cumin, coriander, cinnamon, cardamom, and cayenne pepper. Stir to coat the chicken evenly with the spices and cook for 2 minutes to allow the spices to bloom.
Pour in the coconut milk and tomato sauce, stirring well to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the korma simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
Season with salt to taste and garnish with fresh chopped cilantro before serving.

Notes

For a thicker sauce, you can add a tablespoon of almond flour or coconut flour during step 4, stirring well to combine with the spices and chicken.

To further lower the carb content, you can reduce the amount of onion or substitute with a smaller amount of onion powder.

This dish can be served over cauliflower rice or with keto-friendly naan for a complete meal.

The korma can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition