Recipes › Dinner

• Dinner
• 35 min
• Dairy-Free
• Gluten-Free

Keto chicken korma

Mild coconut and almond chicken curry with cauliflower rice.

Calories

549

Protein

42 g

Carbs

16 g

Fat

37 g

Per serving. Makes 4 servings.

Ingredients

• 700 g Chicken thigh, skinless
• 1 tbsp Coconut oil
• 1 Onion
• 2 Garlic
• 15 g Fresh ginger
• 2 tsp Curry powder
• 1 tsp Ground cardamom
• 400 ml Coconut milk, canned
• 40 g Ground almonds
• 1 Cauliflower

Contains: Mustard, Tree nuts. Always check the labels of what you buy.

Method

1. Peel and chop the onion, crush the garlic and grate the ginger.
2. Heat the coconut oil in a large pan and soften the onion for 5 minutes. Add the garlic, ginger, curry powder and cardamom for 1 minute.
3. Cut the chicken into pieces and add with the coconut milk and ground almonds. Simmer for 20 minutes until the chicken is cooked through and the sauce creamy.
4. Meanwhile, grate the cauliflower into rice-sized pieces and stir-fry in a dry pan for 5 minutes until tender.
5. Serve the korma over the cauliflower rice.

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