With this Low Carb Indian Chicken Korma with Rotisserie Chicken (or Leftover Turkey) you’ll be surprised that you can serve up such a flavorful curry on a weeknight!
The first Indian dish I tried was Chicken Tikka Masala. That and Butter Chicken are everyone’s favorites, right? Of course I instantly fell in love. For at least the next 10 times that I went to Indian restaurants I would order one of those two dishes, but after a while I finally got adventurous enough to branch out. I discovered that there’s so much more to enjoy!
This Low Carb Indian Chicken Korma with Rotisserie Chicken is quick and easy enough to make on a weeknight. If you’re a fan of Indian flavors but haven’t tried korma, this is a good recipe to start with!
How to Make Indian Chicken Curry
One of the things I love most about Indian food is the deep, complex flavor. I’m going to go over the basic method for making curry, but of course it varies slightly by region and by family.
The Base Flavor
Indian curries typically start off with a base flavor of onion, garlic, and ginger cooked in clarified butter (ghee). The more the onion caramelizes, the darker the curry and the richer the flavor. Once the onion reaches the level of caramelization that we’re trying to achieve (note that not all recipes require the onion to be caramelized, some just require it to soften), spices are added so they can release their flavor.
The Gravy (Aka, the Sauce)
Once the spices are sufficiently aromatic, liquid is added to make the gravy (or sauce). Water is commonly used, although you can also use stock if you prefer. Once the gravy simmers for a bit so the flavors can blend, a thickener may be added. Common thickeners are: coconut milk, yogurt, cream, ground nuts (or whole nuts, if you’re going to blend the gravy), tomato paste, etc.
A lot of Indian curries are chicken dishes, although goat and lamb are also popular, and so are vegetarian curries.
My Low Carb Indian Chicken Korma with Rotisserie Chicken is a little bit of a cheat in the sense that I saved time by using rotisserie chicken! (Heads-up, this is also delicious using leftover turkey from Thanksgiving.) Because of this, I use chicken bone broth instead of water as the liquid for my curry to add richness and depth of flavor. Not only is this meal weeknight-friendly, but’s full of flavor!
Popular Indian Recipes
- Chicken Tikka Masala Soup
- Lamb Tikka Masala
- Indian Butter Chicken (Murgh Makhani)
- Tandoori Chicken
- Rogan Josh
- Palak Paneer
- Chickpea Curry (Chole or Chana Masala)
What is Chicken Korma?
Chicken Korma is an Indian dish consisting of chicken in a rich, creamy spiced sauce. The sauce (or gravy) may contain yogurt, coconut cream, or heavy cream, as well as nuts (such as almonds) to thicken it.
Ingredients in This Low Carb Indian Chicken Korma with Rotisserie Chicken (or Leftover Turkey):
- Clarified butter (ghee)
- Almond flour
- Garam masala spice mix
- Crushed red pepper flakes
- Chicken bone broth
- Tomato paste
- Chicken or turkey
- Heavy cream
Low Carb Side Dish Recipes to Serve with Indian Chicken Korma (Or Other Indian Chicken Curry):
More Recipes Using Rotisserie Chicken or Leftover Turkey
Because Thanksgiving is this week, I wanted to share some more recipes to help you use leftover turkey!
- Low Carb Leftover Chicken (or Turkey) Enchiladas from An Edible Mosaic
- Rotisserie Chicken Casserole from Mom on Timeout
- Leftover Turkey Tikka Masala from Steamy Kitchen
- Rotisserie Chicken Nachos from Amanda’s Cookin’
- Easy Turkey or Chicken Masala Wraps from An Edible Mosaic
Low Carb Indian Chicken Korma with Rotisserie Chicken (or Leftover Turkey)
- 2 tablespoons clarified butter ghee
- 1 large onion thinly sliced
- 4 large cloves garlic
- 1 tablespoon fresh-grated ginger
- ½ cup almond flour
- 1 tablespoon garam masala spice mix
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- 1 ½ cups chicken bone broth
- 2 tablespoons tomato paste
- 2 cups cooked chopped chicken (from a rotisserie chicken or leftover turkey)
- ¼ cup heavy cream
- Fresh cilantro for garnish
- Melt the ghee in a large, deep skillet over medium heat. Once melted, add the onion and cook until caramelized, about 12 to 15 minutes, stirring occasionally.
- Add the garlic, ginger, and almond flour and cook 30 seconds, stirring constantly. Stir in the garam masala, turmeric, cinnamon, crushed red pepper flakes, and salt, and cook 30 seconds more while stirring constantly.
- Stir in the bone broth and tomato paste. Bring up to a simmer, and then simmer 2 minutes (uncovered), stirring frequently. Add the chicken and cook until warm throughout, about 1 to 2 minutes.
- Turn off the heat and stir in the cream.
- Serve garnished with fresh cilantro.
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