Low Carb Chicken Korma

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5 from 1 vote

Low Carb Chicken Korma

Table of Contents

Low Carb Chicken Korma
Equipment
Ingredients
Marinade:
Korma:
Instructions
Nutrition

Low Carb Chicken Korma is a keto friendly take on tradition – easy to make, and with ALL of the flavour! Serve with Cauliflower “Jeera Rice”!

Prep Time5 minutes minsCook Time25 minutes minsMarinating Time2 hours hrsTotal Time2 hours hrs 30 minutes mins

Course: Main CourseCuisine: IndianDiet: Diabetic, Gluten Free
Servings: 4 People
Calories: 452kcal

Equipment

mini food processormortar and pestle

Ingredients

Marinade:

1 lbs Boneless Skinless Chicken Thighs and or/breast meat1 tablespoon Finely Chopped Ginger3 Garlic cloves Peeled & pressed/minced1 tablespoon Lemon Juice1 tablespoon Olive Oil

Korma:

1 Whole Clove½ teaspoon Black Peppercorns1 Cardamom Pod½ teaspoon Fennel Seeds¼ cup Unsalted Cashews⅓ cup Chicken Broth1 tablespoon Olive Oil1 teaspoon Sugar substitute¼ teaspoon Ground Cinnamonpinch Cumin¼ teaspoon Turmeric¼ teaspoon Ground Coriander¾ teaspoon Crushed Dried Chilies½ teaspoon Garam Masalapinch Ground Cardamom1 tablespoon Olive Oil½ Onion finely chopped2 teaspoon Tomato Paste½ cup heavy cream¼ cup Plain Yogurt¼ cup Cashews2 tablespoon Chopped Fresh Parsley2 tablespoon Chopped Cilantro

Instructions

Cut chicken into large cubes, place in a large bowl.Put ginger, garlic, lemon juice and olive oil into a blender or food processor – process till it’s a thick paste. Pour over chicken, toss to coat, and marinate in the fridge for a few hours or overnight.Grind cloves, peppercorns, cardamom pods, and fennel seeds with a spice mill or mortar/pestle.In a small food processor, combine freshly ground spices with cashews, chicken broth, and olive oil, process until fairly smooth.Add sugar substitute, cinnamon, cumin, tumeric, coriander, pepper flakes, Garam masala, and ground cardamom, process till combined. Set aside.In a large pan, cook chopped onions in 1 tablespoon olive oil until tender and translucent.Add chicken and tomato paste, cook until tomato paste starts to brown and/or gets very aromatic.Add chicken broth/spice mixture, along with heavy cream and yogurt.Stir well, reduce heat to low, simmer for about 15 minutes.When sauce has thickened, cashews, parsley and cilantro.Stir well, continue to cook for another 5 minutes.Serve over cauliflower rice.