Low Carb Chicken Korma

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

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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!

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.

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Chicken Korma

5 from 8 votes

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

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Makes: 2 Servings

Net Carbs: 7

Calories: 580

Ingredients Equipment Method Nutrition Notes

Ingredients

 

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

Equipment

• The Spice Hunter Garam Masala Blend, 1.8 oz. jar

Step-by-Step Instructions

 

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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.

Nutrition

Calories: 580kcalCarbohydrates: 11gProtein: 30gFat: 48gSaturated Fat: 32gCholesterol: 72mgSodium: 145mgFiber: 4gSugar: 3gNet Carbs: 7g

Notes

7g net carbs per serving

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.