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.

📝 Ingredients

• 1.5 pounds skinless (boneless chicken thighs, cut into bite-sized pieces)
• 2 tablespoons coconut oil
• 1 large onion (finely chopped)
• 3 cloves garlic (minced)
• 1- inch piece of fresh ginger (grated)
• 1/2 cup full-fat plain yogurt
• 3/4 cup canned coconut milk
• 2 tablespoons almond flour
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)
• Fresh cilantro (chopped)
• Sliced almonds for garnish

👨‍🍳 Instructions

1. 1Whisk the yogurt and unsweetened coconut milk in a small bowl until well combined. Set aside.
2. 2In another bowl, mix the almond flour, ground coriander, ground cumin, ground turmeric, ground cinnamon, ground cardamom, and cayenne pepper. Set aside.
3. 3Heat 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.
4. 4Toss the minced garlic and grated ginger into the skillet and cook for another minute until fragrant.
5. 5Add 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.
6. 6Add the yogurt mixture to the pot. Sprinkle the spice mixture over the chicken and stir to coat it evenly.
7. 7Cover the pot and let the chicken simmer over low heat for about 15-20 minutes or until it is cooked through and tender.
8. 8Garnish with chopped fresh cilantro and sliced almonds, and serve warm!