Whisk the yogurt and unsweetened coconut milk in a small bowl until well combined. Set aside.
In another bowl, mix the almond flour, ground coriander, ground cumin, ground turmeric, ground cinnamon, ground cardamom, and cayenne pepper. Set aside.
Heat the coconut oil over medium heat in a large cast-iron shallow pot. Add the chopped onions and sauté until they are soft and translucent.
Toss the minced garlic and grated ginger into the skillet and cook for another minute until fragrant.
Add the chicken pieces to the skillet, season with sea salt and black pepper, and cook for about 8-10 minutes or until they are light golden brown on all sides.
Add the yogurt mixture to the pot. Sprinkle the spice mixture over the chicken and stir to coat it evenly.
Cover the pot and let the chicken simmer over low heat for about 15-20 minutes or until it is cooked through and tender.
Garnish with chopped fresh cilantro and sliced almonds, and serve warm!
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Nutrition
Nutrition Facts
Chicken Korma
Amount Per Serving
Calories 426Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 18g113%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 166mg55%
Sodium 175mg8%
Potassium 675mg19%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 36g72%
Vitamin A 131IU3%
Vitamin C 5mg6%
Calcium 94mg9%
Iron 3mg17%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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