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Mad Creations Keto Recipes
bowl of korma on green background

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!
4.8 from 5 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Curry
Cuisine: Australian Keto, Indian
Recipe Category: Low Carb
Calories: 540kcal
Author: Megan Ellam
Servings: 6 serves
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  • 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

To serve

  • Fresh coriander leaves
  • Extra yoghurt



  • 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.


  • 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.


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)


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!