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Keto Chicken Korma Recipe
"This quick weeknight meal wins big points for its flavor and texture. The biggest change you might notice in this keto chicken korma recipe is that I’ve substituted white rice with cauliflower rice. It’s an easy swap and you’ve likely already used this trick if you’ve been on the ketogenic diet for a while. I’ve also replaced the yogurt found in many korma recipes with coconut cream. While yogurt is not off-limits on keto per se, you do have to be careful about the stated carbs and fat content."
Calories: 800 Sugar: 4 g Fat: 60 g Carbohydrates: 13 g Fiber: 5 g Protein: 50 g
All nutritional data are estimated and based on per serving amounts.
Preparation Time15 min
Cooking Time20 min
- 1/2 head of cauliflower (300 g), food processed into small pieces
- 2 Tablespoons of coconut oil (30 ml)
- Sea salt, to taste
- 4 cardamom pods (or dash of ground cardamom)
- 2 teaspoons (4 g) sliced almonds
- 2 large chicken breasts (400 g), diced
- 1 teaspoon (5 g) sea salt, to rub on chicken
- 4 Tablespoons of coconut oil (60 ml)
- 1/2 medium onion (55 g), peeled and sliced
- 1 clove of garlic, peeled and diced
After food processing the cauliflower florets, place them in a pan with the coconut oil and cook over a moderate heat until slightly softened.
Toast the cardamom pods in a separate dry, hot pan until fragrant and add to the cooked cauliflower rice. Stir well to incorporate the flavor. Remove from the heat, season with salt and pepper and set aside to keep warm.
Toast the flaked almonds in a hot, dry pan until fragrant, then remove and set aside.
Season the diced chicken breast with sea salt and freshly ground black pepper.
Place the coconut oil in a pot and brown the chicken. Remove and set aside.
Cook the onions and garlic in the same pan over a low heat until they have softened. Add the curry powder, cinnamon and ginger and a ¼ cup of water.
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