Dairy-Free Low-Carb Indian Chicken Korma
A rich and aromatic Indian curry featuring tender chicken breast simmered in a creamy coconut milk sauce with warm spices like garam masala, turmeric, and cardamom. This low-carb version skips traditional thickeners while delivering authentic korma flavors through a blend of fragrant spices and tomato sauce. Perfect for weeknight dinners or when craving restaurant-quality Indian food at home. The coconut oil and coconut milk base creates a luxurious texture that pairs beautifully with cauliflower rice or served alongside naan for non-keto diners.
Ingredients
- 1 ½ pounds chicken breast
- 2 tablespoons coconut oil
- 1 large onion
- 3 cloves garlic
- 1 inch ginger, piece
- 1 teaspoon turmeric, ground
- 1 teaspoon garam masala, ground
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- ½ teaspoon cinnamon, ground
- ¼ teaspoon cardamom, ground
- ½ teaspoon cayenne pepper
- 1 cup coconut milk, canned
- ½ cup tomato sauce
- salt
- cilantro, fresh
Instructions
- 1
Heat coconut oil in large skillet over medium heat
- 2
Add chopped onion and cook until translucent, about 5 minutes
- 3
Stir in minced garlic and grated ginger, saute for another minute until fragrant
- 4
Add chicken pieces and cook until no longer pink on outside
- 5
Sprinkle chicken with turmeric, garam masala, cumin, coriander, cinnamon, cardamom, and cayenne pepper
- 6
Stir to coat chicken evenly with spices and cook for 2 minutes to allow spices to bloom
- 7
Pour in coconut milk and tomato sauce, stirring well to combine
- 8
Bring mixture to gentle simmer
- 9
Reduce heat to low and simmer for 20 minutes or until chicken is cooked through and sauce has thickened
- 10
Season with salt to taste and garnish with fresh chopped cilantro before serving
Tips
Toast whole spices before grinding for deeper flavor complexity
Let the korma rest for 10 minutes after cooking to allow flavors to meld
Use full-fat coconut milk for the richest, creamiest texture
Good to Know
refrigerate up to 3 days in airtight container
can be made 1 day ahead, flavors improve overnight
hot over cauliflower rice or with low-carb naan
Common Mistakes
use medium heat to avoid burning spices
simmer gently to prevent coconut milk from curdling
season at end to avoid over-salting during reduction
Substitutions
FAQ
Can I use chicken thighs instead of breast?
Yes, chicken thighs work wonderfully and stay more tender during the long simmer. Adjust cooking time as thighs may need a few extra minutes.
What if I don't have garam masala?
Make your own with equal parts cumin, coriander, cardamom, cinnamon, and cloves, or substitute with curry powder for a different but delicious flavor.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve overnight, making it perfect for meal prep or leftovers.