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!
Servings 4 people
Calories 388kcal
Ingredients
- 2 tablespoons clarified butter ghee
- 1 large onion thinly sliced
- 4 large cloves garlic
- 1 tablespoon fresh-grated ginger
- 1/2 cup almond flour
- 1 tablespoon garam masala spice mix
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1 1/2 cups chicken bone broth
- 2 tablespoons tomato paste
- 2 cups cooked chopped chicken (from a rotisserie chicken or leftover turkey)
- 1/4 cup heavy cream
- Fresh cilantro for garnish
Instructions
- 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.
Notes
Net Carbs: 7g per serving
Nutrition
Calories: 388kcal | Carbohydrates: 10g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 739mg | Potassium: 375mg | Fiber: 3g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 10.9mg | Calcium: 67mg | Iron: 2.1mg