Chicken Korma, my British restaurant style Keto Indian Chicken Korma Recipe is a low carb version that your whole family will love, it’s so simple to make and unbelievably good, you’ll be coming back for more!
Tips for making Chicken Korma
- I think chicken thighs make the most flavorful Korma, but chicken breast works too if that’s what you prefer
- Don’t skip browning the chicken, this really adds to the finished flavor of the dish
- If you are dairy free you can substitute full fat canned coconut milk instead of heavy cream
- This low carb chicken korma recipe will keep for up to three days in the fridge
Where is Chicken Korma from?
Chicken Korma originates in India and typically consists of meat or vegetables braised with yogurt, or cream, and infused with spices to create a thick sauce.
Back home in the UK Chicken Korma is a wildly popular curry house recipe, due in part to the delicious creamy sauce or ‘gravy’ and because it’s not as hot as some other curries so kids love it too.
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More Low Carb Chicken Recipes
Low Carb Chicken Spaghetti | Keto Low Carb Chicken Fried Rice | Keto Low Carb Chicken Lettuce Wraps | Keto Low Carb Chicken Divan | Keto Low Carb Chicken Fried Steak | Low Carb Chicken Parmesan | Instant Pot Greek Chicken |
Chicken Korma Recipe
Low Carb Keto friendly Chicken Korma your whole family will love!
- 300 g onions , 300g / 10.58oz 1.5 large
- 3 cloves garlic
- 1.5 tbsp fresh ginger , finely chopped
- 3 + 1/3 cups water , 800mls
- 1 tbsp coconut oil
- 2 lb boneless skinless chicken breast, or thighs , 455g
Chicken Korma Spices
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp turmeric
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 3/4 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp curry powder
Chicken Korma Sauce
- 1 tbsp tomato paste , (puree)
- 1 tbsp coconut oil
- 4 tbsp almond flour
- 4 tablespoons coconut flakes, ground , grind them in food processor
- 1 + 2/3 cups heavy cream , 390mls
Mix the chicken korma spices together in a bowl and set aside.
Roughly chop the onions and place in a large pan with the garlic and ginger.
Cover the onions with water (approx. 800ml, or 3 + 1/3 cups), bring to the boil, turn down heat and simmer for 30-35 minutes until most of the water has reduced.
While the onions are cooking, cut the chicken into cubes and sautée it in a little oil until lightly browned on all sides.
Add the chicken korma spices, tomato paste, and 1 tbsp coconut oil to the cooked onions, stir and simmer for 10 minutes.
Remove pan from the heat and using a hand blender, blend the chicken korma gravy until it's smooth.
Add the chicken to the sauce along with almond flour, ground coconut flakes, and heavy cream. Stir well and simmer on a medium low heat for about 15 minutes or until the sauce has reduced and thickened.
Taste and add more salt as desired, serve hot.
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6g Net Carbs per serving, eight servings per recipe.
Adapted from goodfood
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