Main Dishescastironketo3.5
Chicken Korma
This keto Chicken Korma recipe offers tender chicken in a rich, spicy coconut milk gravy, a flavorful twist on the classic Indian dish.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Feyza Kırmacı📖 castironketo
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pot
- skillet
📝 Preparation Steps
1
Whisk the yogurt and unsweetened coconut milk in a small bowl until well combined. Set aside.
2
In another bowl, mix the almond flour, ground coriander, ground cumin, ground turmeric, ground cinnamon, ground cardamom, and cayenne pepper. Set aside.
almond flour2 tablespoonsground coriander1 tablespoonground cumin1 teaspoon
3
Heat the coconut oil over medium heat in a large cast-iron shallow pot. Add the chopped onions and sauté until they are soft and translucent.
coconut oil2 tablespoonslarge onion (finely chopped)1
4
Toss the minced garlic and grated ginger into the skillet and cook for another minute until fragrant.
garlic (minced)3 cloves
5
Add the chicken pieces to the skillet, season with sea salt and black pepper, and cook for about ⏱️ 8-10 minutes or until they are light golden brown on all sides.
Sea salt (to taste)
6
Add the yogurt mixture to the pot. Sprinkle the spice mixture over the chicken and stir to coat it evenly.
7
Cover the pot and let the chicken simmer over low heat for about ⏱️ 15-20 minutes or until it is cooked through and tender.
8
Garnish with chopped fresh cilantro and sliced almonds, and serve warm!
Fresh cilantro (chopped)
Nutrition Facts
calories
426 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
175 mg
protein Content
36 g
trans Fat Content
0.03 g
cholesterol Content
166 mg
carbohydrate Content
10 g
saturated Fat Content
18 g
unsaturated Fat Content
6 g
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