Chicken Korma «
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Chicken Korma

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This is just unbelievably good, especially if you like the typical indian spices. This is traditionally served with rice but since we prefer a low carb diet I served this with pan-fried cabbage and a mixed salad. Enjoy!!

Ingredients

  • 500g Chicken breast, cubed 3×3 cm
  • 2 Tbsp butter
  • 1 Onion, finely chopped
  • 4 Garlic cloves, finely chopped
  • 2 Tbsp Ginger, minced
  • 100 mL almond flour
  • 1 Tbsp Sambal oelek
  • 1 Chicken bullion cube
  • 50 mL Canola oil
  • ½ Tsp Cinnamon, ground
  • 1 Tbsp Coriander, ground
  • 1 Tsp Turmeric
  • 1 Tbsp Cumin
  • 1 Tsp Cardamon, ground
  • 2 Tsp Sweet paprika, ground
  • 150 mL Yogurt, 10 % fat
  • 100 mL Cream
  • 200 mL Coconut milk (preferably extra creamy)
  • 1 ½ Tbsp Lemon juice
  • ½ Tsp salt

Directions

  1. Heat the butter in a skillet on medium high until lightly browned
  2. Add the chicken and cook until browned on all sides
  3. Put the chicken aside
  4. Add the canola oil to a large sauce pan and heat on medium high
  5. Add all the dry spices and stir for a few minutes
  6. Add the onion, garlic, sambal oelek, and ginger and cook for a few minutes until the onion is translucent
  7. Add the almond flour, yogurt, cream, coconut milk, and lemon juice and stir for a few minutes
  8. Add the chicken and simmer for 15-20 minutes

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