Name: Indian Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Cuisine: Indian
Ingredients: 51⁄3 tbsp ghee; 11⁄3 red onions, thinly sliced; 51⁄3 oz. Greek yogurt; 4 whole cloves; 11⁄3 bay leaves; 11⁄3 cinnamon sticks; 11⁄3 star anise; 4 green cardamom pods; 10 whole black peppercorns; 20 oz. skinless chicken thighs or chicken drumsticks; 11⁄3 tsp ginger garlic paste; 2⁄3 tsp turmeric; 11⁄3 tsp kashmiri red chili powder; 11⁄3 tsp ground coriander seed; 2⁄3 tsp garam masala seasoning; 11⁄3 tsp ground cumin; salt, to taste; fresh cilantro, for garnish

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Category: WOD

Cuisine: Indian

Chicken korma is a traditional Indian dish with dozens of different variations. However, they all have one thing in common: they are all oh so full of flavor and we want them now! Here is a keto version of this wonderful Indian dish made with chicken and cooked in a rich onion gravy with an arsenal of spices.

Total: 45 minutes

Prep: 15 minutes

Servings: 4 Servings

Ingredients

51⁄3 tbsp ghee
11⁄3 red onions, thinly sliced
51⁄3 oz. Greek yogurt
4 whole cloves
11⁄3 bay leaves
11⁄3 cinnamon sticks
11⁄3 star anise
4 green cardamom pods
10 whole black peppercorns
20 oz. skinless chicken thighs or chicken drumsticks
11⁄3 tsp ginger garlic paste
2⁄3 tsp turmeric
11⁄3 tsp kashmiri red chili powder
11⁄3 tsp ground coriander seed
2⁄3 tsp garam masala seasoning
11⁄3 tsp ground cumin
salt, to taste
fresh cilantro, for garnish

Instructions

Heat the ghee in a wok or heavy-bottomed saucepan and deep-fry the onions on low-medium heat until they get a nice golden brown color.
Remove the fried onions from the pan. Mix yogurt with the onions in a blender to get a creamy paste.
Reheat the ghee in the saucepan. Once it gets hot add cloves, bay leaf, cinnamon stick, star anise, green cardamom pods and black peppercorns. Fry for 30 seconds or until they start to sizzle.
Add the chicken thighs and drumsticks. Season thoroughly with salt. Add the ginger garlic paste, combine well and fry for about 2 minutes.
Add turmeric, red chili powder, coriander powder, garam masala and cumin powder. Combine well and fry for 2 more minutes.
Add the fried onion yogurt paste, combine well. Add some water. You can use the water to rinse out the blender so don't waste any of the paste. Mix well.
Cover and cook for 10-15 minutes or until the chicken is thoroughly cooked and tender.
Garnish with fresh cilantro.

Notes

Chef's note If you have kewra, an extract distilled from the Indian Pandanus plant, on hand you can add a drop or two for added flavor.

Amount Per Serving
Calories		554
% Daily Value*
Total Fat 45g		69.2%
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate 6g		2%
	Dietary Fiber	0
	Sugars
Protein 29g

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Indian Chicken Korma