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Serves
Chicken Korma With Cauliflower Rice
This Indian dish tastes way more complicated than it actually is. Serve it with low-carb cauli-rice. You'll never crave a take out again.
Prep Time5 Mins
Cook Time25 Mins
Total Time30 Mins
Ingredients
- 1.3 lb boneless chicken thigh
- 0.25 cup ghee or virgin coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tsp each curry powder and garam masala
- 0.5 tsp each turmeric powder and chili powder
- 1 cup unsweetened canned tomatoes
- 0.25 cup creamed coconut milk or heavy whipping cream
- Salt and pepper to taste
- Optional: 2 tbsp almond flour
- Cauliflower rice - 2tbsp ghee or coconut oil, 4 cups cauliflower rice, chopped fresh cilantro and salt and pepper to taste
Instructions
- To make the meat sauce, dice the chicken into about 1 1/2- inch (4 cm) chunks and set aside.
- Heat a large saucepan or casserole dish over medium-high heat.
- Add the ghee, onion, garlic, and ginger. Cook until fragrant, 3 to 5 minutes, stirring constantly.
- Add the curry powder, garam masala, turmeric powder, and chili powder, stir, and cook for another minute.
- Pour in the tomatoes, add the chicken pieces, and stir well until the chicken is covered in the mixture. Season with a pinch of salt and pepper, and bring to a boil.
- Reduce the heat to medium, cover, and cook for 15 minutes, stirring occasionally.
- Remove the lid and add the creamed coconut milk. Add the almond or coconut flour (if using); this will make for a thicker sauce.
- Stir and cook for another 5 minutes. Remove from the heat and set aside.
- To make the cauliflower rice, grease a pan with the ghee.
- Add the cauliflower rice and cook for 5 to 7 minutes, stirring constantly.
- Season with salt and pepper to taste, and serve with the chicken korma. Garnish with the chopped cilantro.
Nutrition
Fats 61.3g
Protein 25.25g
Carbs 6.5g
Net Carbs 5.7g