Low Carb Indian Chicken Korma with Rotisserie Chicken (or Leftover Turkey)
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!
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.