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Low Carb Chicken Korma

Low CarbKetoGluten FreeLCHF

This low carb chicken korma is a classic mild curry. Creamy and delicious, with just a hint of Indian spices!

Low Carb Chicken Korma - a classic mild Indian curry recipe

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I love Indian food! I'm even collating a Pinterest board with every low carb recipe I can find! And although I normally prefer spicy curries, there's also something yummy about a creamy and slightly sweet korma. The sweetness is natural, and comes from the coconut and almond flour. You shouldn't have to add any sweetener.

I'm pretty sure this is isn't a traditional way of making this dish, but it works and it doesn't take too long! Serve it with cauliflower rice (as shown in these photos) or shirataki rice!

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How to Make Low Carb Chicken Korma

Heat some coconut oil in a large skillet and add some diced chicken breast. Add some onion powder, garlic paste, garam masala, and turmeric. Let everything cook over a medium heat for 10 minutes, stirring occasionally. It will smell amazing!Low Carb Chicken Korma - a classic mild Indian curry recipe

Add some canned unsweetened coconut milk, and stir to combine. Bring to the boil, then simmer for another 10 minutes. At this point I start preparing whatever I'm serving on the side – cauliflower rice works well but you could also try my low carb naan bread!

To finish, add some almond flour, then test for seasoning. Add salt and pepper as necessary, then serve, garnished with chopped fresh cilantro.

Low Carb Chicken Korma - a classic mild Indian curry recipe

Low Carb Chicken Korma

Low Carb Chicken Korma

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This low carb chicken korma is a classic mild curry. Creamy and delicious, with just a hint of Indian spices!

Ingredients

  • 2 tbs coconut oil
  • 2 chicken breasts, diced
  • 1 tsp onion powder
  • ½ tsp garlic paste, or minced garlic
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • ¾ cup canned unsweetened coconut milk
  • 6 tbs almond flour
  • salt and pepper
  • chopped fresh cilanto

Instructions

  1. Heat the coconut oil in a large skillet and the chicken, onion powder, garlic paste, garam masala, and turmeric. Let everything cook over a medium heat for 10 minutes, stirring occasionally.
  2. Add the coconut milk, and stir to combine. Bring to the boil, then simmer for another 10 minutes.
  3. To finish, add the almond flour, then test for seasoning. Add salt and pepper as necessary, then serve, garnished with chopped fresh cilantro.

Notes

7g net carbs per serving

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Nutrition Information
Yield 2 Serving Size Half the recipe
Amount Per Serving Calories 580Total Fat 48gSaturated Fat 32gCholesterol 72mgSodium 145mgCarbohydrates 11gNet Carbohydrates 7gFiber 4gSugar 3gProtein 30g
Low Carb Chicken Korma #lowcarb #lowcarbcurry #lowcarbindian Click To Tweet

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Maria L Gerhardt

Friday 27th of July 2018

Is this spicy?? I want to try. Doesn't seem like it would be. I can't do hot spicy food . Thanks!!

Georgina

Friday 27th of July 2018

No - it has spicES - but not spiCY - if that makes sense!

virginia

Wednesday 4th of April 2018

Do you just stir in the almond flour to the hot liquid - doesn't it go lumpy?

Georgina

Wednesday 4th of April 2018

Not lumpy, no. But it does thicken the sauce.

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