Keto Chicken Korma is a rich, creamy, and aromatic Indian-inspired dish made low-carb without sacrificing its traditional flavor. Tender pieces of chicken are simmered in a luscious sauce made from coconut cream and ground almonds. The sauce includes a blend of warming spices like turmeric, coriander, cumin, and garam masala. This keto-friendly version skips the usual sugar and thickening agents. It creates a silky curry that’s indulgent and perfect for a low-carb lifestyle.
This comforting chicken curry offers bold, complex flavors with every bite. It stays light on carbs and is heavy on healthy fats. The creamy, nutty sauce coats the juicy chicken pieces beautifully. This makes it a satisfying main dish for anyone pursuing a ketogenic or low-carb diet. Serve it with cauliflower rice or sautéed vegetables. This creates a whole and nourishing meal. It tastes just as good—if not better—than the classic restaurant-style korma.
This Keto Chicken Korma is perfect for a cozy weeknight dinner. It also impresses guests with a flavorful, healthy Indian dish. It is sure to become a staple in your kitchen. It’s easy to make, deeply flavorful, and brings all the comfort of a traditional curry without the carb-heavy ingredients.
Ingredients
- ¼ cup ghee
- ½ (2 oz.) red onion, thinly sliced
- 4 oz. Greek yogurt
- 3 whole cloves
- 1 bay leaf
- 1 cinnamon stick
- 1 star anise
- 3 green cardamom pods
- 8 whole black peppercorns
- 1 ½ lbs chicken drumsticks
- 1 tsp ginger garlic paste
- ½ tsp turmeric
- 1 tsp Kashmiri red chili powder
- 1 tsp ground coriander seed
- ½ tsp garam masala
- 1 tsp cumin powder
- salt, to taste
- fresh cilantro, for garnish
Cooking Instructions for Keto Chicken Korma
- Heat the ghee in a wok or non-stick saucepan. Deep-fry the onions on low-medium heat. Cook them until they get a nice golden brown color.
- Remove the fried onions from the pan. Mix yogurt with the onions in a blender to get a creamy paste.
- Reheat the ghee in the saucepan. Once it gets hot add cloves, bay leaf, cinnamon stick, star anise, green cardamom pods, and black peppercorns. Fry for 30 seconds or until they start to sizzle.
- Add the chicken drumsticks. Season thoroughly with salt. Add the ginger-garlic paste, combine well and fry for about 2 minutes.
- Add turmeric, red chili powder, coriander powder, garam masala, and cumin powder. Combine well and fry for 2 more minutes.
- Add the fried onion yogurt paste, combine well. Add some water. You can use the water to rinse out the blender so don’t waste any of the paste. Mix well.
- Cover and cook for 10 -15 minutes or until the chicken is thoroughly cooked and tender.
- Garnish with fresh cilantro.
Notes and Tips: Keto Chicken Korma
- Use full-fat coconut milk or heavy cream for the richest sauce. This will guarantee your sauce is creamy. It also keeps the fat content high for keto.
- Toasting the ground almonds before adding them enhances the nutty flavor and thickens the curry naturally without flour or starch.
- Adjust the spice level to your taste. Add more chili powder for heat. Alternatively, keep it mild and fragrant with garam masala.
- Marinating the chicken in yogurt and spices for at least 30 minutes before cooking makes it extra tender and flavorful.
- For a full keto meal, serve the korma with cauliflower rice, zucchini noodles, or roasted low-carb veggies.
- Store leftovers in an airtight container in the fridge for up to 3 days. The flavors often deepen and taste even better the next day.
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Frequently Asked Questions (FAQs):
1. Is chicken korma keto-friendly?
Traditional chicken korma often includes sugar or thickening agents. But, this keto version uses coconut cream and ground almonds instead. This makes it low in carbs and perfect for a ketogenic diet.
2. Can I use cream instead of coconut milk?
Yes, heavy cream works just as well and makes the sauce rich and creamy. Coconut milk is a great dairy-free choice that also adds subtle sweetness.
3. What can I serve with keto chicken korma?
Cauliflower rice, sautéed spinach, roasted broccoli, or zucchini noodles are excellent low-carb side options to pair with this curry.
4. How long does keto chicken korma last in the fridge?
It stays fresh for up to 3 days when stored in an airtight container. Reheat gently on the stove or in the microwave before serving.
5. Can I freeze keto chicken korma?
Yes, you can freeze it for up to 2 months. Let it cool completely before freezing and thaw it overnight in the fridge before reheating.
6. Can I make this dish with other meats?
Absolutely! This recipe works well with turkey, lamb, or even tofu for a vegetarian version—just adjust the cooking time suitably.
Keto Chicken Korma
Chicken korma is a traditional Indian dish with dozens of different variations. They all have one thing in common. They are all oh so full of flavor. We want them now! Here is a keto version of this wonderful Indian dish. It is made with chicken and cooked in a rich onion gravy. The gravy holds an arsenal of spices.
Ingredients
- ¼ cup ghee
- ½ (2 oz.) red onion, thinly sliced
- 4 oz. Greek yogurt
- 3 wholes cloves
- 1 bay leaf
- 1 cinnamon stick
- 1 star anise
- 3 green cardamom pods
- 8 whole black peppercorns
- 1 ½ lbs chicken drumsticks
- 1 tsp ginger garlic paste
- ½ tsp turmeric
- 1 tsp Kashmiri red chili powder
- 1 tsp ground coriander seed
- ½ tsp garam masala
- 1 tsp cumin powder
- salt, to taste
- fresh cilantro, for garnish
Instructions
- Heat the ghee in a wok or non-stick saucepan. Deep-fry the onions on low-medium heat. Cook them until they get a nice golden brown color.
- Remove the fried onions from the pan. Mix yogurt with the onions in a blender to get a creamy paste.
- Reheat the ghee in the saucepan. Once it gets hot add cloves, bay leaf, cinnamon stick, star anise, green cardamom pods, and black peppercorns. Fry for 30 seconds or until they start to sizzle.
- Add the chicken drumsticks. Season thoroughly with salt. Add the ginger-garlic paste, combine well and fry for about 2 minutes.
- Add turmeric, red chili powder, coriander powder, garam masala, and cumin powder. Combine well and fry for 2 more minutes.
- Add the fried onion yogurt paste, combine well. Add some water. You can use the water to rinse out the blender so don't waste any of the paste. Mix well.
- Cover and cook for 10 -15 minutes or until the chicken is thoroughly cooked and tender.
- Garnish with fresh cilantro.
Notes
- Use full-fat coconut milk or heavy cream for the richest sauce. This will guarantee your sauce is creamy. It also keeps the fat content high for keto.
- Toasting the ground almonds before adding them enhances the nutty flavor and thickens the curry naturally without flour or starch.
- Adjust the spice level to your taste. Add more chili powder for heat. Alternatively, keep it mild and fragrant with garam masala.
- Marinating the chicken in yogurt and spices for at least 30 minutes before cooking makes it extra tender and flavorful.
- For a full keto meal, serve the korma with cauliflower rice, zucchini noodles, or roasted low-carb veggies.
- Store leftovers in an airtight container in the fridge for up to 3 days. The flavors often deepen and taste even better the next day.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 479Total Fat: 29gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 250mgSodium: 462mgCarbohydrates: 9gNet Carbohydrates: 3gFiber: 3gSugar: 2gProtein: 45g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
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