Chicken Korma With Cauliflower Rice

Chicken Korma is a popular Indian curry dish that I love to make at home so I was keen to try a keto-friendly version of this.

It is typically made with chicken, yogurt or cream, onions, garlic and a mixture of spices such as cardamom, cumin, coriander, ginger, nutmeg and cinnamon. The sauce can be thickened with ground almonds or cashews for extra richness. It is usually not a very spicy dish and has a mild, creamy taste. It is believed to have originated in the Indian subcontinent but is popular throughout South Asia.

It can be served with basmati rice or naan bread. This comforting curry dish can range from mild to medium-hot spice depending on your preference. It is traditionally cooked with ghee or butter, but can also be made with vegetable oil. The addition of tomato puree to the dish will add a slight sourness and balance out the creaminess. Additionally, some chefs like to use coconut milk instead of yogurt for added creaminess. This recipe allowed for coconut milk which is luxurious!

What is ghee, and can I make it at home?

Ghee is a type of clarified butter that is used in Indian cuisine. It has been around for centuries and is made by simmering unsalted butter over low heat until the milk solids separate from the liquid fat. The milk solids are then strained out, leaving a rich, golden-coloured oil. Ghee is often used as a cooking oil, but it can also be used as a spread on toast or in baking. It has a nutty flavour and is rich in vitamins A, D, E, and K. Ghee is also known for its health benefits; it aids digestion and helps to reduce inflammation. In addition to being used in Indian cuisine, ghee is becoming increasingly popular in Western cuisine, as it is a healthier alternative to butter and other cooking oils. It also adds a unique flavour to dishes, making them even more delicious. Ghee can be found at most health food stores and specialty grocery stores.

You can make your own ghee too. To make ghee, unsalted butter is melted over low heat until the milk solids separate from the liquid fat. The mixture is then strained and the solids are removed. This leaves a golden-coloured oil with a nutty flavour. Ghee can be used in many dishes, including curries, stir-fries, and other Indian dishes; it can also be used as a spread on toast or in baking. Additionally, it has a variety of health benefits and is becoming an increasingly popular cooking oil in Western cuisine.

Blog useful – chicken thighs

When it comes to chicken, there is no denying that the thigh meat is far more succulent than the breast. This is because the thighs are made up of darker, redder meat with a higher fat content and have more flavour than their white counterpart. The bone structure also makes this cut of meat easier to separate from the bone when cooked, making it a more time-efficient and convenient choice.

The key to removing the bone from chicken thighs easily is to start by scoring the meat around the joint where they attach. This allows you to pull away the skin and expose the joint, which can then be cut free with a sharp knife or kitchen scissors. Once this is done, you can then start to separate the meat from the bone by gently pulling it away. The bone will usually come away easily, leaving you with juicy boneless chicken thighs ready to be cooked and enjoyed.