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.
Heat ghee or butter over medium heat. Add onion, and cook until soft, about 3 to 5 minutes. Add and mix in the garlic & ginger paste. Add coriander, garam masala, cumin, turmeric, and chili powder. Stir until combined. Stir in diced chicken, and cook for about 5 minutes. Pour tomato sauce and chicken broth over chicken.
This low-carb keto curry recipe makes 8 serves. 1 serving has 3g net carbs. The chicken curry can be stored in the fridge for up to 1 week or frozen for up to 3 months. In your food processor, add the onion, green chili, ginger, garlic, and fresh coriander. Blend until all ingredients are finely chopped.
This delicious Keto Chicken Curry recipe is mildly spicy and full of flavor making it the perfect low-carb dinner for spice lovers. Keto chicken curry makes a great low-carb mid-week feast. If you like your curry hotter, you can always add more chili. We love spicy food and are always experimenting with making lots of low-carb curry recipes.