Hey there, foodies! Ready for a quick and healthy upgrade to your weeknight dinner? This Low-Carb Indian Chicken Korma is about to become your new go-to.
Not only is it simple and quick to whip up, but it’s also packed with flavor thanks to a blend of aromatic spices and creamy coconut milk. Ideal for a low-carb lifestyle, this dish allows you to enjoy all the richness of traditional Korma, while keeping those carbs in check.
Add your favorite veggies for extra nutrition and customize the heat level to match your taste buds. Trust me, you’ll want to print this recipe out because it’s definitely one you’ll come back to often!
Serving and Pairing Suggestions
Serve your Low-Carb Indian Chicken Korma over cauliflower rice for a low-carb twist, or on its own with a fresh cucumber salad for a lighter option.
You can also pair it with Yogurt Mint Dressing to balance the spice and add a refreshing touch. If you’re in the mood for something crunchy, try it with some Spiced Chickpeas on the side for a tasty contrast.
The combination of spice and flavor will take your meal to the next level!
Tips and Notes
- Bold Spices: Don’t be afraid to adjust the spice levels. Kick it up or tone it down according to your heat tolerance!
- Meal Prep: This recipe is perfect for meal prep. It tastes even better the next day when the flavors have had time to meld together.
- Protein Swap: Want to switch things up? Try using shrimp or tofu if you’re feeling adventurous.
- Coconut Cream: For a more indulgent version, use coconut cream instead of coconut milk for a thicker sauce.
Ready to Try This Recipe?
Why wait? Dive into making this Low-Carb Indian Chicken Korma tonight and experience all the flavors of Indian cuisine without compromising on your health goals. Don’t forget to explore more delicious recipes on the blog for every mood and occasion!
Low-Carb Indian Chicken Korma
Equipment
- 1 Large skillet
- 1 Chef’s knife
- 1 Chopping Board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Spatula
Ingredients
- 500 grams chicken breast - cut into bite-sized pieces
- 1 tablespoon coconut oil - for cooking
- 1 teaspoon cumin seeds - for flavor
- 1 onion - finely chopped
- 2 cloves garlic - minced
- 1 tablespoon ginger paste - for aroma
- 1 tablespoon coconut milk - adds creaminess
- 1 tablespoon almond flour - for thickening
- 1 teaspoon garam masala - for spicing
- 1/2 teaspoon turmeric powder - for color
- 2-3 green chilies - slit open, adjust for heat
- Salt to taste - for seasoning
- Fresh coriander leaves - for garnishing
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add cumin seeds and let them splutter for a few seconds.
- Add the chopped onions and sauté until they turn golden brown.
- Stir in the ginger paste and garlic, cooking for another 2 minutes.
- Add the chicken pieces, turmeric powder, and salt. Cook until the chicken is no longer pink.
- Incorporate coconut milk and almond flour, mixing well to create a creamy sauce.
- Add garam masala and green chilies, adjusting the heat as desired. Let simmer for about 10-15 minutes.
- Garnish with fresh coriander leaves and serve hot.