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Keto Chicken Korma Recipe

This quick weeknight meal wins big points for its flavor and texture. Toasted flaked almonds top off flavorful chicken for a can’t-miss Indian masterpiece.

If you’re inspired to take your cooking back to India, then you’ll love our keto Indian food recipes.

Korma on Keto

The biggest change you might notice in this keto chicken korma recipe is that I’ve substituted white rice with cauliflower rice. It’s an easy swap and you’ve likely already used this trick if you’ve been on the ketogenic diet for a while.

I’ve also replaced the yogurt found in many korma recipes with coconut cream. While yogurt is not off-limits on keto per se, you do have to be careful about the stated carbs and fat content.

Cardamom Cauliflower

This spice is one of the leading actors in korma dishes. In this recipe, it adds pizazz to the cauliflower and reinforces the rich korma taste.

Cardamom originated in India, Bhutan and Nepal and is among the world’s most expensive spices. Fortunately, it’s strong and a little goes a long way.

It’s also got a number of health benefits. Cardamom benefits heart health, depression, gastrointestinal issues, and circulation. Studies even suggest it’s helpful in preventing cancer.

In Korea it is often used in tea for medicinal purposes.

Heating the cardamom pods, as you’ll do in this keto chicken korma recipe, brings out their essential oils. If you can’t find cardamom pods, ground cardamom will suffice – and you don’t need a whole lot to achieve a great flavor.

If you’re just looking for a low-calorie alternative to this takeaway classic, then you might like this light korma recipe.

Keto Chicken Korma

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Lunch, Dinner
• Cuisine: Indian

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Ingredients

For the cauliflower rice

• 1/2 head of cauliflower (300 g), food processed into small pieces
• 2 Tablespoons of coconut oil (30 ml)
• Sea salt, to taste
• 4 cardamom pods (or dash of ground cardamom)

For the chicken korma

• 2 teaspoons (4 g) sliced almonds
• 2 large chicken breasts (400 g), diced
• 1 teaspoon (5 g) sea salt, to rub on chicken
• 4 Tablespoons of coconut oil (60 ml)
• 1/2 medium onion (55 g), peeled and sliced
• 1 clove of garlic, peeled and diced
• 1 Tablespoon (5 g) curry powder
• 1/2 teaspoon (1 g) ground cinnamon
• 1 teaspoon (2 g) ground ginger
• 1/4 cup (60 ml) of water
• 1/2 cup of coconut cream (120 ml)
• Stevia to taste
• 1 Tablespoon of fresh cilantro (or parsley) (1 g), finely chopped for garnish

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Instructions

1. After food processing the cauliflower florets, place them in a pan with the coconut oil and cook over a moderate heat until slightly softened.
2. Toast the cardamom pods in a separate dry, hot pan until fragrant and add to the cooked cauliflower rice. Stir well to incorporate the flavor. Remove from the heat, season with salt and pepper and set aside to keep warm.
3. Toast the flaked almonds in a hot, dry pan until fragrant, then remove and set aside.
4. Season the diced chicken breast with sea salt and freshly ground black pepper.
5. Place the coconut oil in a pot and brown the chicken. Remove and set aside.
6. Cook the onions and garlic in the same pan over a low heat until they have softened. Add the curry powder, cinnamon and ginger and a ¼ cup of water.
7. Cook until the mixture has reduced completely, then return the chicken pieces to the pan, along with the coconut cream. Simmer until the coconut cream reduces and thickens. Stir in the stevia and serve the creamy chicken Korma over the warm cauliflower-cardamom rice.
8. Garnish with toasted flaked almonds and cilantro leaves.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 8 g

Nutrition

• Calories: 800
• Sugar: 4 g
• Fat: 60 g
• Carbohydrates: 13 g
• Fiber: 5 g
• Protein: 50 g