Chicken Korma Keto Friendly Food

CHICKEN KORMA

Steps:

• Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
• Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
• Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
• Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
• Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati 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.

CHICKEN KORMA

Steps:

• Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin.
• Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander.

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.