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Creamy keto chicken korma

Based on 10 ratings

May Dang

Junior Food Editor at Kitchen Stories

instagram.com/may.dng/

“Ever since I went on keto last year, I’ve been on a hunt for a recipe that would pair well with cauliflower rice and there are many, many versions of korma out there. While scouting the internet to research and understand the dish better, this is the version I ended up liking the most: a fusion of two recipes (Maunia Gowardhan’s recipe and Sahil Makhija’s recipe). For this comforting korma, the onions are first fried, then blended with cashews and yogurt (can be substituted with Greek yogurt) for a creamy and rich gravy with just the right amount of tang. After blooming the spices and infusing the ghee, traditionally, you would leave the whole spices in the pot to fry with the chicken and cook in the gravy. That way, the aromas really infuse with the gravy throughout the whole cooking process, resulting in much more intense flavors. That is also how I personally like to do it. Feel free to opt for paneer instead of chicken or make it vegan by using vegan yogurt and your vegetable of choice (potatoes, carrots, and peas would fit really well too!) If you want the gravy to be even creamier, add a little bit of heavy cream or coconut milk for a more South Indian-inspired Korma. As always, this is just a template!”

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
1 kg chicken leg (skinless)
120 g cashews
350 g onions
4 cloves garlic
1 tbsp salt
1 tsp garam masala
4 tbsp ghee
½ tsp cumin seed
cinnamon stick
cloves
cardamom pods
bay leaves
10 black peppercorns
½ tsp ground coriander
5 tbsp full-fat plain yogurt
1 pinch turmeric
1 tsp chili powder
salt
cilantro (for garnish)
chili flakes (for garnish)
yogurt (for serving)
cauliflower rice (for serving)
Metric
Imperial

Utensils

  • bowl (small)
  • cutting board
  • knife
  • bowl (large)
  • frying pan
  • cooking spoon
  • paper towels
  • plate
  • tongs
  • food processor
  • frying pan (small)

Nutrition per serving

Cal
712
Protein
40 g
Fat
54 g
Carb
19 g
  • Step 1/6

    Soak approx. three-quarters of the cashews in hot water. Dice onion. Peel and crush garlic. Add salt and garam masala to chicken and rub to combine.
    • cashew
    • 350 g onions
    • 4 cloves garlic
    • 1 tbsp salt
    • 1 tsp garam masala
    • 1 kg chicken leg (skinless)
    • bowl (small)
    • cutting board
    • knife
    • bowl (large)

    Soak approx. three-quarters of the cashews in hot water. Dice onion. Peel and crush garlic. Add salt and garam masala to chicken and rub to combine.

  • Step 2/6

    Heat a frying pan over high heat. Add half the ghee and fry onion for approx. 10 min. Keep stirring the onions, then lower the heat and fry until golden brown. Transfer onions to a paper towel-lined plate.
    • 4 tbsp ghee
    • frying pan
    • cooking spoon
    • paper towels
    • plate

    Heat a frying pan over high heat. Add half the ghee and fry onion for approx. 10 min. Keep stirring the onions, then lower the heat and fry until golden brown. Transfer onions to a paper towel-lined plate.

  • Step 3/6

    Add remaining ghee to the same pan. Then add all the whole spices and let bloom, approx. 2 min. Remove whole spices from the heat and set aside. Add chicken and coriander powder to the pan and fry over medium heat for approx. 5 min. Flip and let cook for a few min. longer.
    • ½ tsp cumin seed
    • cinnamon stick
    • cloves
    • cardamom pods
    • bay leaves
    • 10 black peppercorns
    • ½ tsp ground coriander
    • tongs

    Add remaining ghee to the same pan. Then add all the whole spices and let bloom, approx. 2 min. Remove whole spices from the heat and set aside. Add chicken and coriander powder to the pan and fry over medium heat for approx. 5 min. Flip and let cook for a few min. longer.

  • Step 4/6

    Add soaked cashews and soaking water to a food processor and blend until smooth. Add yogurt, crushed garlic, turmeric, chili powder, fried onions, and some salt. Blend to combine.
    • 5 tbsp full-fat plain yogurt
    • 1 pinch turmeric
    • 1 tsp chili powder
    • salt
    • food processor

    Add soaked cashews and soaking water to a food processor and blend until smooth. Add yogurt, crushed garlic, turmeric, chili powder, fried onions, and some salt. Blend to combine.

  • Step 5/6

    Add cashew paste and toasted spices to the pan with the chicken. Cover and let cook for approx. 10 min. Remove the lid and let simmer uncovered for approx. 10 min. more.

    Add cashew paste and toasted spices to the pan with the chicken. Cover and let cook for approx. 10 min. Remove the lid and let simmer uncovered for approx. 10 min. more.

  • Step 6/6

    Toast remaining cashews in a small frying pan over medium heat, until lightly browned. Garnish with toasted cashews, cilantro, and chili flakes. Serve with cauliflower rice and drizzle with more yogurt, if desired. Enjoy!
    • cilantro (for garnish)
    • chili flakes (for garnish)
    • yogurt (for serving)
    • cauliflower rice (for serving)
    • frying pan (small)

    Toast remaining cashews in a small frying pan over medium heat, until lightly browned. Garnish with toasted cashews, cilantro, and chili flakes. Serve with cauliflower rice and drizzle with more yogurt, if desired. Enjoy!

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