If you have been reading any of my recipes then you know I like my food a bit spicy but I also like to cook delicious meals that everyone can enjoy. And you probably know that I am not an expert cook by any means, so that makes for some easy requirements when it comes to cooking keto in the kitchen.
Korma has a reputation as a difficult dish, but it hardly needs to be. For instance, this is one of my favorite takes on korma, and it’s far simpler than many other recipes out there. With a half-hour or less, you can have a great dinner on the table. I especially prefer it on cauliflower rice. Cooking keto Indian food is easier than you might think and adding these flavors to your line up will ensure you are never bored!
Indian food has some amazing flavors and seasonings that aim to cure even. Turmeric powder is something I covet because of its amazing health qualities and ability to help reduce inflammation and even pain. Turmeric also has the potential to prevent heart disease, Alzheimer’s and cancer and may also help improve symptoms of depression.
Some additional recipes containing Turmeric:
Turmeric Balls – Great For Snacking!
Turmeric Scrambled Eggs– Breakfast Fit For the Queen
Ginger is also an amazing herb that can also aid in inflammation, muscle pain and soreness. I suffer from RA and so these ingredients are something I search out, but not only are they terrific for you they are delicious!
So back to this amazing Korma dish, it does have quite a bit of seasonings in it, so if you have a bare cupboard, be prepared to make an investment. I promise you though it will be worth your while. This is amazing! And don’t forget the cauliflower rice.
EASY CHICKEN KORMA
- 1 1/2 pounds chicken thighs boneless, skinless
- 1/4 cup coconut oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 cup canned tomatoes unsweetened
- salt to taste
- pepper to taste
- 1/4 cup coconut milk creamed (or substitute with heavy whipping cream)
- 2 tablespoons coconut oil
- 4 cups cauliflower rice
- salt to taste
- pepper to taste
- cilantro to taste, freshly chopped
- Start by making your meat sauce. Cube your chicken thighs into 1 ½ inch chunks, then set aside. In a large saucepan over medium-high heat greased with your coconut oil, cook your onion, garlic, and ginger 3-5 minutes, until fragrant, stirring constantly.
- Add your seasonings and cook another minute before adding your tomatoes and chicken pieces, stirring well until the chicken is fully covered. Season with salt and pepper before bringing to a boil, then reduce your heat to medium, covering and cooking for 15 minutes, stirring occasionally.
- Remove your lid and add your coconut milk (or heavy whipping cream). If you so desire, you can also add a little almond or coconut flour to thicken. Stir and cook another 5 minutes before removing from heat and setting aside.
- While the chicken is cooking, make your cauliflower rice by greasing a separate pan with coconut oil, adding the cauliflower rice, and cooking 5-7 minutes, cooking constantly. Season with salt and pepper to taste, serving with the chicken korma, and garnishing with cilantro.
- Large saucepan
- Chopping knife
- Cutting board
- Medium-sized saucepan
- Serving plates