Low Carb Keto friendly Chicken Korma your whole family will love!
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