Keto diet is probably one of the most popular diet plan used by many these days. I heard about Ketogenic diet about 4 years, however it was only recently that one of my follower asked me to give her a Keto recipe. She wished for a keto recipe with indian twist. So, here I am with this “Keto Chicken Korma recipe”.
This Chicken Korma is really easy to make. It does not need any expertise to assemble this at home. Best part is that, if the keto word makes one feel that the taste won’t be great, show them this chicken korma. They will lick the fingers for sure.
what is keto
The origin of Keto diet dates back to 1920. It is when doctors began using it to manage seizures among patients with epilepsy.
Ketogetnic diet began with a nutritional plan made of carbohydrates, fat, and protein which forces the body to use fat instead of carbohydrates for energy. This process is called ketosis and it created two acids in the blood, ketones and decanoic acid, which our brain and body use to function.
A keto diet is devoid of carbs (carbohydrates). It and is different from normal dietary recommendations, where emphasis is for low fats. A normal keto diet will have 75-80% fats, less than 5% carbs and 15-20% protein.
Back to this keto chicken recipe now, this recipe does not require any marination. This means you don’t need to pre-plan for this keto chicken korma. This chicken korma takes only 30 mins to make.
In case you are just a chicken lover and don’t care about Keto or non-keto. You can try out some of scrumptious chicken recipes from below:
Step by step recipe for Keto chicken Korma is detailed below.
Keto Chicken Korma
- 750 Grams Chicken
- 1 Onion Large Size – Finely Chopped
- 2 Tomatoes Medium Size – Pureed
- 1 Tablespoon Ginger Garlic Paste
- 1/2 Tablespoon Salt Or as per taste
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- 1/4 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Cumin Powder
- 1/4 Teaspoon Garam Masala Powder Optional
- 1 Can Coconut Milk
- 1 Tablespoon Olive Oil
- Heat Oil in a pan over medium heat and add finely chopped onion to it. Sauté till onion turns translucent. Add ginger garlic paste now and sauté till raw smell fades away.
- Add all the spices and sauté for a minute. Now, add chicken and roast till it changes colour. Add puréed tomato now and sauté again. Add 1/3 cup of water and cover pan with the lid.
- After 10 minute add coconut milk to it and let it boil for another 2-3 minutes. Switch off the flame and serve it hot with cauliflower rice
- To reduce the cooking, you can use boneless chicken. Note that the cooking time will vary slightly based on the size of chicken pieces.