CHICKEN KORMA

Makes 3 servings

This simple Indian dish is an easy way to break out of your regularly scheduled recipes. There’s no need to order out when the spice blend is available at grocery stores everywhere and this recipe comes together quickly in one pan. I love whipping up this recipe when I’m crunched for time, but still want something special.

INGREDIENTS

2 chicken breasts, diced
1 teaspoon onion powder
¼ tablespoon pink Himalayan salt
½ teaspoon garlic, minced
½ teaspoon garam masala
¼ teaspoon turmeric
2 tablespoons coconut oil
¾ cup unsweetened coconut milk
6 tablespoons powdered almond flour

INSTRUCTIONS

1. Combine chicken with onion powder, pink Himalayan salt, garlic, garam masala, and turmeric and toss to coat evenly.
2. Heat coconut oil in a saucepan over medium heat. Add chicken and cook, stirring occasionally, for 10 minutes.
3. Add coconut milk to the pan and stir to combine. Bring mixture to a rapid simmer, just below a boil, then reduce the heat and simmer for another 10 minutes. Stir in almond flour at the end to thicken slightly.
4. Serve immediately, with cauliflower rice, if desired.

NUTRITIONAL INFORMATION PER 1 SERVING

CALORIES (KCAL): 500 KCAL
CARBS: 6.75 G
SATURATED FAT: 22.11 G
CHOLESTEROL: 97 MG
PROTEIN: 39.31 G
POTASSIUM: 545 MG
SODIUM: 829 MG
IRON: 3.81 MG

This AMAZING Recipe can be found in my Keto For Life Cookbook here