Chicken Korma Keto Friendly Recipes
CHICKEN KORMA (KETO FRIENDLY)
This is Simon Majumdar's recipe for chicken korma. I have substituted stevia for sugar in order to make this recipe keto friendly.
Provided by Chef Kierva
Categories Indian
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Skin and bone the chicken thighs and cut the flesh into 1 inch chunks.
- 2, Mix the dry spices with the almond or cashew flour.
- 3, Add the cream and boiling water and allow to sit to allow the oils from the nuts to come out. This thickens the final sauce.
- 4. Make a paste from the ginger & garlic with a little salt and water.
- 5. Heat three tablespoons of vegetable oil in a saucepan.
- 6. Add the onion, finely minced chilies and the ginger/garlic paste.
- 7. Cook for five minutes.
- 8. Add the chicken and stir over a gentle heat until the chicken is fully cooked. Try not to make the chicken brown. This is a regal dish and was meant to be light in color.
- 9. Add the cream/almond mixture and stir well with the chicken.
- 10. Cook for five to ten minutes until it the sauce begins to thicken.
- 11. Place on a serving dish and sprinkle with the juice of one lime.
- 12. Top with a handful of coriander leaves and serve with more limes, some white rice and your favorite Indian bread.
Nutrition Facts : Calories 1090.8, Fat 52.4, SaturatedFat 21, Cholesterol 648.1, Sodium 917.6, Carbohydrate 12.7, Fiber 2.4, Sugar 3.6, Protein 136.9
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