Satisfying your taste buds with a slight twist in cooking style is a joy that can be experienced year-round, and chicken is the perfect ingredient for it. Chicken Korma, an evening staple in India, brings you a hearty meal that leaves your stomach content and your body appreciating your healthy food choices.
However, when following the Keto diet, enjoying the regular Chicken Korma can be a bit dicey. It’s essential to be mindful of your nutritional intake to maintain a state of ketosis.
Is Chicken Korma Keto-friendly?
Yes, you can definitely enjoy a keto-friendly version of Chicken Korma by using the right ingredients in the right proportions. Moreover, my version of Chicken Korma recipe doesn’t compromise on taste
I worked on this recipe during the last winter season, and I have made it a point to add more fuel to it to increase the metabolism. During winters, our metabolism naturally increases to counter the drop in temperature.
Now, my family and I love indulging in this Chicken Korma almost every week. The incredible taste of this dish leaves us craving more, and the nutritional value and comforting warmth it provides to our stomachs and bodies cannot be put into words.
Keto Chicken Korma Recipe
Equipment
- Blender
- Spoon
- knife
- Cup
Ingredients
- One Fourth cup of almond butter, or simply Amul Butter
- Three cloves of garlic
- Half inch (approx) ginger finely chopped into pieces
- Two tablespoons butter or clarified butter
- Half onion – medium-sized needs to be minced
- One teaspoon ground coriander
- One teaspoon garam masala
- One teaspoon ground cumin
- One teaspoon ground turmeric
- One teaspoon chili powder
- Three skinless and boneless chicken breasts (approx 400grams) halves have to be diced
- One Third cup of tomato sauce, without sugar
- One Third cup of chicken broth
- Half cup coconut milk
- Half cup of unsweetened plain Greek yogurt in case it is not available you can use unsweetened plain coconut milk yogurt
Instructions
- Put the garlic and ginger in a blender or a food processor and blend them to make the paste. The paste needs to be smooth.
- Heat the butter or clarified butter (ghee) whatever is readily available. Make sure not to burn it – use a medium flame to heat it. Once heated, add the minced onion and cook it until it is soft. You might have to cook it for 3-5 minutes.
- Once the onion is soft and light brown add the garlic – ginger paste into it. Next, you need to add coriander, garam masala, cumin, turmeric, and chili powder. Stir well after adding all the spices to make an even composition.
- Add in the diced chicken. Make sure to mix the already created composition with all pieces of chicken and cook for five minutes.
- Pour some tomato sauce along with chicken broth over the chicken.
- Heat the broth till it boils, after bringing it to boiling simmer it for 15 minutes while covering the korma. Simmer at low heat and stir occasionally.
- Blend together the almond butter, coconut milk, and yogurt to create a smooth mixture.
- Add the almond butter coconut milk mixture into the chicken and sauce while stirring it vigorously. Now you need to cover and simmer on low heat for 10 minutes. Keep stirring the awesome Korma occasionally.
- After 10 minutes, serve hot.
Notes
- Cal: 296
- Carbs: 8 g
- Net Carbs: 5 g
- Fiber: 3 g
- Fat: 17 g
- Saturated Fat: 6 g
- Protein: 29 g
- Sugar: 3g
It is possible that sometime in the 18th century, in Mughal kitchens, the meat stew from Persian cuisine assimilated spices, yoghurt, almonds, garlic and other ingredients. This resulted in a thick, spicy curry, with fried onions giving it a classic aroma. Even today, fried and crushed or ground onions with whole spices form the foundational flavour of the Indian qorma. Thus, qorma is named after a style of cooking which involved braising meat over high heat followed by long slow cooking — Scroll.