Chicken Korma (Keto Friendly)

1. 1

   1. Skin and bone the chicken thighs and cut the flesh into 1 inch chunks.

2. 2

   2, Mix the dry spices with the almond or cashew flour.

3. 3

   3, Add the cream and boiling water and allow to sit to allow the oils from the nuts to come out. This thickens the final sauce.

4. 4

   4. Make a paste from the ginger & garlic with a little salt and water.

5. 5

   5. Heat three tablespoons of vegetable oil in a saucepan.

6. 6

   6. Add the onion, finely minced chilies and the ginger/garlic paste.

7. 7

   7. Cook for five minutes.

8. 8

   8. Add the chicken and stir over a gentle heat until the chicken is fully cooked. Try not to make the chicken brown. This is a regal dish and was meant to be light in color.

9. 9

   9. Add the cream/almond mixture and stir well with the chicken.

10. 10

    10. Cook for five to ten minutes until it the sauce begins to thicken.

11. 11

    11. Place on a serving dish and sprinkle with the juice of one lime.

12. 12

    12. Top with a handful of coriander leaves and serve with more limes, some white rice and your favorite Indian bread.

* Per serving · 4 servings · Values may vary.