Chicken Korma Keto Friendly Recipes

THE BEST KETO CHICKEN CURRY RECIPE (3G CARBS)

Steps:

• In your food processor, add the onion, green chili, ginger, garlic and fresh coriander.
• Blend until all ingredients are finely chopped. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.
• Scrape the mixture out of the food processor and into a large saucepan over low heat, add the ghee and gently saute for 10 minutes.
• Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
• Add the tomato paste and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.
• Increase the heat to medium and cook the chicken in the spices for 10 minutes.
• Add the cream and salt, and reduce the heat until the curry is simmering. Simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
• Serve the Chicken Curry immediately with a side of Cauliflower Rice.

CHICKEN KORMA (KETO FRIENDLY)

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.

KETO SEAFOOD KORMA

Steps:

• Chop, onions, garlic, and ginger, into fine, thin slices.
• Heat, butter/oil/ghee in a deep frying pan, pot, or wok, Once the oil has heated, add the onions, garlic, ginger, and whole chilies. Season with salt, and fry stirring occasionally for 8-10 minutes until the onions begin to brown. Add oil as needed to prevent burning.
• Make a well to expose the bottom of the pot and add, garam masala, cardamom pods, whole cloves, and coriander powder. Stir to combine and cook the spices for around 1 minute to toast. Don't let them burn.
• Add the water to the pan 2 tablespoons as a time, stir and fry everything until the water has evaporated. Once evaporated add another 2 tablespoons of water and water fry again. Repeat the water frying until the onions and spices have formed a smooth paste.
• Add a full (13.5 oz) can of full fat coconut milk to the pot and turn the temperature down to maintain a steady simmer. Cover with a lid and let simmer for 15-20 minutes, or until the milk has caramelized into a browner colour. Stir occasionally to prevent burning.
• In a small bowl, mix together plain yogurt and coconut flour. Stir yogurt mixture into the pot and lower temperature to a gentle simmer.
• Add butter, raw whitefish, and cleaned shrimp, stir to coat in the gravy and cover with a lid, the steam helps cook the fish. Simmer over medium-low heat for 8-10 minutes or until shrimp and fish are just cooked through.
• Remove from heat and squeeze in the juice of one lime, serve garnished with fresh cilantro, chopped chilies, and toasted coconut flakes.