Keto Chicken Korma

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  • prep time

    prep time

    1 h 10 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    1 h 40 min

Keto Chicken Korma

Keto Indian recipes offer a delightful way to enjoy traditional Indian flavors while adhering to a Low-Carb lifestyle. One such dish is the Keto chicken korma, a creamy, spiced curry that's perfect for both Keto Indian dinner recipes and Keto Indian lunch recipes. This dish combines boneless chicken with a rich, aromatic sauce that’s sure to satisfy your cravings.

Is chicken korma Keto-Friendly?

Yes, this Keto chicken korma is indeed Keto-friendly. Traditional korma recipes often include ingredients that are high in carbs, such as yogurt with added sugars and thickening agents like flour. However, this Keto version uses plain Greek yogurt and coconut milk, both of which are low in Carbohydrates. Additionally, the spices and almond base add flavor without the Carb load, making it an excellent choice for those following a Ketogenic diet.

How to customize this Keto chicken korma recipe?

Customization is key to making this Keto chicken korma fit your taste preferences. For instance, if you prefer a milder dish, you can reduce the amount of red pepper flakes and omit the spicy red chili peppers. If you’re a fan of richer flavors, consider simmering the korma for a longer period to let the spices meld more deeply into the chicken. Moreover, if you want a thicker sauce, use less chicken stock. Vegetarians can substitute the chicken with paneer or tofu to create a delicious vegetarian Keto Indian recipe.

How to store leftovers from this recipe?

Proper storage ensures that your Keto chicken korma remains tasty and safe to eat. Store any leftovers in an airtight container in the refrigerator for up to five days. When reheating, gently warm the korma on the stovetop over low heat, adding a splash of chicken stock or water if the sauce has thickened too much. This reheating method helps maintain the dish's rich, creamy consistency and robust flavor.

  • Net Carbs

    5.2 g

  • Fiber

    2.2 g

  • Total Carbs

    7.4 g

  • Protein

    38.5 g

  • Fats

    17.9 g

345 cals

Keto Chicken Korma

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken breast

    Chicken breast

    450 g

  • Almonds

    Almonds

    0.25 cup

  • Tomato paste

    Tomato paste

    1 tbsp

  • Garlic

    Garlic

    2 clove

  • Ginger

    Ginger

    0.5 tbsp

  • Garam masala

    Garam masala

    1.5 tsp

  • Crushed Red Pepper Flakes

    Crushed Red Pepper Flakes

    0.5 tsp

  • Paprika

    Paprika

    0.5 tsp

  • Turmeric, ground

    Turmeric, ground

    0.5 tsp

  • Coriander Seed Ground Or Whole Dried

    Coriander Seed Ground Or Whole Dried

    0.5 tsp

  • Cardamom

    Cardamom

    0.25 tsp, ground

  • Cumin, ground

    Cumin, ground

    0.25 tsp

  • Cinnamon

    Cinnamon

    0.25 tsp

  • Salt

    Salt

    0.25 tsp

  • Black pepper

    Black pepper

    0.25 tsp

  • 5% Authentic Greek Strained Yogurt

    5% Authentic Greek Strained Yogurt

    0.25 cup

  • Extra virgin olive oil

    Extra virgin olive oil

    1 tbsp

  • Hot chili peppers, green, raw

    Hot chili peppers, green, raw

    0.5 each - approx 4" - 6" long

  • Onion

    Onion

    0.5 small

  • Chicken broth

    Chicken broth

    0.25 cup

  • Coconut milk, fresh (liquid from grated meat, water added)

    Coconut milk, fresh (liquid from grated meat, water added)

    0.33 cup

  • Coriander leaf, fresh

    Coriander leaf, fresh

    1 tbsp

Recipe Steps

steps 5

1 h 40 min

  • Step 1

    Peel the garlic and ginger, thinly slice the red chili peppers and dice the onion. Add the almonds to a food processor and pulse to break them up. Then add the tomato paste, garlic, ginger, garam masala, red pepper flakes, paprika, turmeric, ground coriander, ground cardamom, cumin, cinnamon, salt and pepper and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.
    Step 1
  • Step 2

    Cut the chicken into bite sized pieces and add to a large bowl and set aside. Mix the paste in a small bowl with the yogurt. Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor.
    Step 2
  • Step 3

    Chop the red chili peppers and onion. Heat the oil in a large pan. Add the peppers and onion and cook them down for 5 minutes to soften. Then add the chicken with all of the marinade along with the chicken broth into the pan. Stir and cook for 15 minutes, stirring frequently.
    Step 3
  • Step 4

    Stir in the heavy cream or coconut milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more.
    Step 4
  • Step 5

    Garnish with fresh coriander, sliced red chili, and roughly chopped almonds and serve. Store any leftovers in an airtight container in the fridge for up to 5 days.
    Step 5

Comments 2

  • FantasticKetone331777

    FantasticKetone331777 a month ago

    Delicious . Wouldn’t change a thing but I might try chicken thighs next time as the breast can be dry and chewy

    • FavorableMacadamia558534

      FavorableMacadamia558534 a month ago

      Great recipe. I didn’t have any almonds so I used a bit of coconut flour and it worked out well. Delicious!