Name: Saffron Chicken Korma
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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); 600 g chicken thigh fillets (sliced into large cubes); 1/2 small onion; 50 g butter; 35 g oil; 100 g thickened cream; 2 tbsp hot sauce or; 1 tbsp hot chillies (thinly sliced); Fresh coriander leaves; Extra yoghurt

A simple Saffron 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.

The macadamias add 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.

SAFFRON CHICKEN KORMA INGREDIENTS

MARINADE

KORMA

OPTIONAL

HOW TO MAKE THIS KETO CHICKEN KORMA

This is such an easy keto curry recipe. Most of the work is done with the marinating.

Mix all the marinade ingredients and marinate the chicken overnight. Honestly the best saffron chicken korma is one that has been left to take in all the amazing flavours of the marinade.

Sauté the onion until tender and add the chicken and marinade. Cook slow on the stove for as little as 20 minutes, stir through the cream and it is done.

To make this in the Instant Pot or a pressure cooker; simply sauté the onions in oil over high heat in the pot. Turn off high, add remaining ingredients and remaining ingredients. Make sure to seal your pressure cooker lid correctly. Cook on high/Pressure cook/20 minutes/ quick release. This will give you a delicious Instant Pot Chicken Korma, and of course this will work in any brand pressure cooker the same.

I have also included instructions for a Thermomix Chicken Korma recipe and method so that our fellow Thermomix lovers can make this one as well. I love this keto chicken korma just as equally cooked in the Thermomix, my Instant Pot, or on the stove. You may find yourself wanting to make it again as soon as it is all gone.

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4 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
Rhondajane.mallett@outlook.com says:

September 23, 2020 at 8:10 am

My husband made this dish with absolutely no help from me. Delicious!

Reply