Keto Chicken Korma: A Creamy, Flavorful Dish You’ll Love

Are you craving a rich, creamy, and indulgent dish on your keto journey? Look no further than this Keto Chicken Korma! This recipe takes all the flavors of a traditional Indian chicken korma and makes it low-carb, so you can enjoy it guilt-free. The creamy coconut milk, aromatic spices, and tender chicken come together to create a dish that’s both comforting and satisfying. Perfect for dinner or meal prep, it’s a dish that’s sure to become a staple in your keto menu!

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Why You’ll Love This Keto Chicken Korma

This Keto Chicken Korma is everything you love about Indian cuisine—rich, flavorful, and hearty—but with a keto twist! It’s packed with healthy fats from coconut milk and uses low-carb ingredients that won’t spike your blood sugar. The chicken stays tender while soaking up the creamy sauce, and the blend of spices adds a depth of flavor that’s sure to impress. Plus, it’s incredibly easy to make and perfect for batch cooking, so you’ll have plenty to enjoy throughout the week.

My Personal Experience

When I first tried making a keto version of chicken korma, I wasn’t sure if I could replicate that rich, creamy texture and bold flavor. I’m so glad I did, because this dish turned out better than I expected! The coconut milk gives it a silky smooth texture, and the spices meld together perfectly to create a comforting sauce that tastes just like the original. I’ve made this recipe several times, and every time it’s a hit. It’s definitely one of my go-to meals for satisfying my curry cravings while sticking to my keto lifestyle.

Gather These Tools Before You Start Cooking!

• Large Skillet or Dutch Oven: This is where all the magic happens! I love using a sturdy skillet because it allows for even heat distribution, ensuring that the chicken gets perfectly browned before adding the sauce.
• Wooden Spoon or Spatula: Stirring the spices and chicken requires a reliable spoon or spatula that won’t scratch your cookware. I’ve found that a wooden spoon works best for this—plus, it just feels more authentic when cooking.
• Sharp Knife: When prepping the chicken and chopping the onions and garlic, a sharp knife makes the process smooth and quick. Trust me, you’ll want something that cuts through everything with ease!
• Measuring Cups and Spoons: Precision is key when following a recipe to get the perfect balance of flavors, so a good set of measuring spoons and cups is essential for accuracy. I rely on mine every time!

Ingredients & Substitutions

This Keto Chicken Korma recipe is made with a handful of simple yet flavorful ingredients, with options for substitutions to fit your needs:

• Chicken Breast or Thighs: I personally love using chicken thighs because they stay tender and juicy during cooking, but chicken breast works perfectly fine as well.
• Coconut Milk: Full-fat coconut milk is the secret to achieving that creamy, luxurious texture without the carbs! If you’re not a fan of coconut, you can substitute with heavy cream for a different richness.
• Onions and Garlic: These form the aromatic base of the dish and add depth to the flavor. If you’re sensitive to onions, you could reduce the amount or omit them entirely.
• Spices (Coriander, Cumin, Turmeric, Garam Masala, and Paprika): These spices create the signature flavor of korma. If you don’t have all of them, you can use a store-bought curry powder as a substitute.
• Ground Almonds or Almond Flour: This is used to thicken the sauce. If you don’t have ground almonds, almond flour works as an excellent alternative, giving the sauce the right consistency without adding extra carbs.
• Salt and Pepper: To taste, these bring the flavors together and enhance everything beautifully.

How to Make Keto Chicken Korma

1. Cook the Chicken: Heat a large skillet over medium heat. Add a bit of oil and cook the chicken (either thighs or breasts) until golden brown on both sides. Remove from the skillet and set aside.
2. Prepare the Aromatics: In the same skillet, add chopped onions and garlic. Sauté them until soft and fragrant, about 5 minutes.
3. Add the Spices: Stir in the cumin, coriander, turmeric, garam masala, and paprika. Let the spices bloom for about 1 minute to release their full flavors.
4. Add Coconut Milk: Pour in the coconut milk and bring to a simmer. Scrape any bits off the bottom of the pan to incorporate into the sauce.
5. Thicken the Sauce: Stir in the ground almonds or almond flour to thicken the sauce. Let it simmer for about 10-15 minutes to allow the flavors to meld together.
6. Combine Chicken and Sauce: Add the cooked chicken back into the pan. Simmer until the chicken is fully cooked through and coated with the flavorful sauce.
7. Adjust Seasoning: Taste the sauce and adjust with salt and pepper to your liking.
8. Serve and Enjoy: Serve the Keto Chicken Korma over cauliflower rice or with your favorite keto-friendly sides.

Tips for this recipe

• Balance the Spices: If you prefer a milder curry, you can reduce the amount of garam masala or paprika. Adjust to your taste!
• Make it Ahead: This dish only gets better with time. Prepare it the night before, and let the flavors intensify overnight in the fridge.
• Garnish for Extra Flavor: Top with fresh cilantro or a squeeze of lime for an added burst of freshness.

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Optional Additions

• Nuts: For some crunch, you can add sliced almonds or cashews towards the end of cooking.
• Vegetables: Add in some cauliflower, spinach, or bell peppers for more texture and flavor.

Serving Ideas

This Keto Chicken Korma pairs beautifully with cauliflower rice or zucchini noodles to keep the meal low-carb. You can also serve it with a side of keto naan for dipping, which adds a delightful texture to the meal.

Storage Recommendation

Store any leftover chicken korma in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months—just make sure to cool it completely before freezing. When reheating, heat gently on the stove or in the microwave, adding a little bit of water if the sauce has thickened too much.

FAQs: Everything You Need to Know

1. Can I use heavy cream instead of coconut milk? Yes, heavy cream works well if you’re not a fan of coconut milk, although the flavor will differ slightly.
2. Can I use other meats in this recipe? Absolutely! You can swap the chicken for beef or lamb if you prefer.
3. Can I make this dish spicier? Yes, you can add more chili powder or fresh chilies to adjust the spice level to your liking.

Nutritional Breakdown (Per Serving)

• Calories: 350
• Total Carbs: 6g
• Net Carbs: 4g
• Fat: 28g
• Protein: 25g

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