Low-Carb Indian Chicken Korma
This Low-Carb Indian Chicken Korma is a rich and creamy dish packed with tender chicken and aromatic spices, perfect for fitness enthusiasts looking for a healthier version of a traditional Indian favorite. With a blend of coconut milk and fragrant spices, this korma is sure to satisfy your taste buds while keeping the carb count low.
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.
Notes
For a spicier version, add more green chilies or red chili powder. You can substitute chicken with paneer or tofu for a vegetarian alternative.
Serve the korma with steamed cauliflower rice or alongside a fresh salad for a wholesome meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.