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    Delicious Chicken Korma

    1 hour 10 minutes medium

    Ketogenic diet heads east to bring you this fragrant and creamy delicacy. Surely a highlight of your menu.

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    Delicious Chicken Korma

    Ketogenic diet heads east to bring you this fragrant and creamy delicacy. Surely a highlight of your menu.

    Ingredients for 8 servings

    Main Dish

    • 300g (10.58 oz.) of sliced onions.
    • 3 cloves of garlic.
    • 1.5 tablespoon of chopped fresh ginger.
    • 3 1/3 (800 mls) cups of water.
    • 1 tablespoon of coconut oil.
    • 2 lb. (455g) boneless skinless chicken breast.

    Chicken Korma Spices

    • 1 teaspoon of paprika.
    • 1/2 teaspoon of salt to taste.
    • 1/2 teaspoon of turmeric.
    • 3/4 teaspoon of ground cumin.
    • 3/4 teaspoon of ground coriander.
    • 3/4 teaspoon of chili powder.
    • 1/2 teaspoon of cayenne pepper.
    • 1/2 teaspoon of curry powder.

    Chicken Korma Sauce

    • 1 tablespoon of tomato paste puree.
    • 1 tablespoon of coconut oil.
    • 4 tablespoons of almond flour.
    • 4 tablespoons of ground coconut flakes.
    • 1 2/3 cups (390 mls) of heavy cream.


    Calories: 393
    Fat: 29g
    Carbohydrates: 7g

    Fibre: 1g
    Protein: 24g


    1 Using a large mixing bowl, add in the paprika, salt, turmeric, cumin, coriander, chili powder, cayenne pepper, and curry powder then mix properly to combine, set aside. Using a sharp knife, chop the onions then add to a bowl. Add in the garlic and ginger then toss to combine.
    2 Next. Place a skillet pan over medium heat, add in the water and the onions mixture then bring to boil for a few minutes. Decrease the heat then simmer for about thirty to thirty-five minutes until the water reduces. In the meantime, use a knife to chop the chicken, set aside.
    3 Place a skillet pan over medium heat then add in the oil. Once the oil is hot, add in the chicken and sauté for a few minutes on all sides until it becomes brown in colour. Add in the prepared mixed spices, tomato paste, 1 tablespoon of coconut oil, and the cooked onions, stir everything to combine then simmer for about ten minutes.
    4 Once cooked, take the pan out of the heat, blend the gravy with a hand blender until the mixture becomes smooth. Pour the gravy back into the skillet pan alongside the almond flour, ground coconut flakes, and heavy cream, stir well to combine, decrease the heat to low then simmer for fifteen minutes until the sauce reduces and thickens. Serve.


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