While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more. Remove the pot from the heat and add the tomato paste and all of the spices.
Keto Chicken Korma is a low carb, gluten free, tangy Indian spiced chicken dish with paleo options. Place garlic and ginger, in a food processor and blend until smooth; set aside. Heat ghee or butter over medium heat. Add onion, and cook until soft, about 3 to 5 minutes.
Very finely chop the onion and garlic, and cut chicken into bite-sized pieces. Heat the oil and butter in a pan, and gently fry the onions for 3 minutes, add the garlic and fry for a further minute. Stir in the turmeric, garam masala, chilli powder and sugar and cook for a further minute.
This chicken korma with coconut milk is a great option for people who are sensitive to spicy foods. It’s a pretty mild curry with only 1/2 teaspoon chilli powder. You can also reduce that amount down even more to 1/4 teaspoon if you really want to play it safe.