Saffron Chicken Korma – A low carb keto recipe

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A simple chicken korma that delivers a beautiful mouthful of fresh flavours with every spoonful.

I love my little twists on traditional Indian recipes.  I think playing with the gravy’s balance on spice, heat and creaminess gives me a different kind of curry each time, and I just love them all.

This chicken korma is delicious! The macadamias some great healthy fats and help with the gravy but I also had mine still with a little bit of crunch and it was great.  I also love a bit of heat (a lot) in mine so have added a sedate amount of spiciness should you so choose.  It is very easy to add your spice at the end and adjust to your palate.

I created this recipe just relaxing last week trying to have my first weekend off “work”. I fail pretty miserably at tools down, but of course with any recipe I need to record it just in case it is a winner.  Sadly I did write this down on a little piece of paper, in my short hand that has been called authentic hieroglyphics, and then promptly lost said piece of paper.  After scrounging around everywhere I was lucky to final find it pretty much where I thought I had left it but it had just got caught up in Stormy’s blanket.  I have to say I am totally hopeless with little pieces of paper.  Mind you I am totally hopeless recording my recipes anywhere.  I am big on losing them that is for sure.

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I would love to hear if you have made this recipe and what you thought. Please comment below and let me know if you have enjoyed it.  The recipe does include both conventional and Thermomix instructions for your convenience.

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Saffron Chicken Korma

This recipe is made from the heart and cooked from my belly.  Yep that is right!  I made this recipe with what my heart, my head, and my belly wanted to eat.  Pure success! Delicious and nourishing in every way!

5 from 3 votes

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: Curry

Cuisine: Australian Keto, Indian

Keyword: Korma

Recipe Category: Low Carb

Calories: 540kcal

Author: Megan Ellam

Servings: 6 serves

MetricUS Customary

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Ingredients

Marinade

• 15 g ginger
• 2 cloves garlic
• 90 g macadamias
• 40 g tomato paste
• 1 tsp turmeric
• 1 pinch saffron
• 1 tbsp garam masala
• 1 tsp ground cardamom
• 1/2 tsp ground black pepper
• 1 tsp paprika
• 200 g Greek yoghurt I use Meredith Dairy sheeps milk yoghurt

Korma

• 600 g chicken thigh fillets sliced into large cubes
• 1/2 small onion
• 50 g butter
• 35 g oil
• 100 g thickened cream

Optional

• 2 tbsp hot sauce or
• 1 tbsp hot chillies thinly sliced

To serve

• Fresh coriander leaves
• Extra yoghurt

Metric - US Customary

Instructions

CONVENTIONAL METHOD

• Add garlic, ginger and macadamias to a blender and pulse until finely chopped. Add all marinade ingredients and blend for 20 seconds.  
• Pour marinade into large bowl with chicken. Combine well, cover and refrigerate for minimum 2 hours or overnight.
• Finely chop onion and sauté gently in butter and oil over medium heat.
• Add chicken and marinade, turn the heat down to low and cook for 20 minutes or until chicken is just cooked through.
• Add cream and chilli if using and cook for further few minutes to heat through.
• Serve immediately.

THERMOMIX METHOD

• Place ginger, garlic and macadamias in bowl and process 5 seconds/speed 10.
• Add rest of marinade ingredients and blend 10 seconds/speed 10.
• Pour marinade over chicken in non reactive bowl and combine. Leave to marinate for 2 hours or overnight.
• Add onion to bowl and chop 3 seconds/speed 5. Add butter and oil and cook for 4 minutes/90℃/reverse stir/MC off.
• Add chicken and marinade to onion mix and cook 20 minutes/98℃/reverse stir.
• Finally add cream and chilli, if using and cook for further 4 minutes/98℃/reverse stir.
• Serve immediately.

Notes

1. This recipe is suitable to freeze.

2. Curry can be kept in airtight container up to 4 days.

3. The is recipe is best started the night before.

4. Marinade can be made in bulk and frozen in individual portions, or ice cube trays until needed.

5. For a dairy free option please substitute ghee for butter, and coconut yoghurt for Greek yoghurt.

6. Macadamias can be substituted for almonds or pepitas(for nut-free variation)

Nutrition

Serving: 1serve | Calories: 540kcal | Carbohydrates: 8g | Protein: 21g | Fat: 47g | Saturated Fat: 15g | Cholesterol: 140mg | Sodium: 211mg | Potassium: 382mg | Fiber: 2g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 2.6mg | Calcium: 79mg | Iron: 1.7mg | Net Carbs: 6g

Tried this recipe?Mention @meganellam or tag #madcreations!

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3 Comments

• Bernie Martin says:

  August 27, 2018 at 11:19 am

  
  At what point do you add the macadamias and should they be chopped? Thanks!

  Reply
  • Megan says:

    August 27, 2018 at 12:36 pm

    Hi Bernie, if you are cooking the conventional way I have just adjusted the recipe, as I had indeed left out the first step. Thanks for letting me know

    Reply
• penny b says:

  June 1, 2019 at 7:39 pm

  
  Made this tonight and it was a hit. I used almonds instead of Macadamia nuts (as thats what I had on hand) the kids thought it was a bit “gritty”. Ill give the Macadamia nuts a try next time. The flavour is quite mild and easy for heat up with added chilli if needed. A definite must make and will be on rotation in our house. Also an easy recipe for the adult kids to recreate without relying on a jar or packet mix! Thanks Megan, truly delicious.

  Reply