Keto Chicken Korma Skewers & Minty Cauli Rice. 9g net carbs for the complete meal.
Forget Indian takeaway. Create your own Korma and you’ll know exactly what you’re eating. No sugars. No carb-laden sauces. The right amount of ‘heat’ to suit your taste. It’s an easy dinner that’s packed with flavour. And if you fancy adding SAMOSAS, I have a recipe for those too!
This version of chicken Korma is light, fragrant, and not hot at all. Just the way I like my food. You will find several spices in this recipe, but only a fingertip amount of minced shallot (I have a very low allium tolerance before an allergic reaction ensues).
If you like your food to make you sweat and you love onions, there’s no reason why you can’t go to town with either, or both.
Chicken Korma is a very recent discovery for me. Having spent my childhood in northern Italy, my palate developed with simple, fresh, unadulterated meat and fish that needed very little help to be flavoursome. That’s why I never really liked the idea of Indian food. A long list of spices, buckets of onions and enough ‘heat’ to send me to A&E. Not for me, thank you. But thankfully, a few weeks ago my lovely daughter-in-law made a non-spicy, keto-friendly, onion-free Korma for me, and it was a revelation. Absolutely delicious!
So a few minor adjustments later, here it is. Tried, tested. Keto-friendly. And ready for sharing.
How to Make Keto Chicken Korma Skewers & Minty Cauli Rice
Chicken thighs always win over breasts, as far as I’m concerned. Thigh meat is way more succulent. You may find these Korma chicken skewers a bit dry if you decide to use breast. In which case, a drizzle of extra virgin olive oil just before serving will help.
To create this amazing dish, simply combine all ingredients to make the marinade, stir in the chicken – cut into chunks – and leave to marinade in the fridge, covered, for at least 4 hours. When you’re ready to eat, prepare 8 skewers and grill them 10 minutes each side. To minimise mess, line your oven tray with foil, place a rack on top and then lay the skewers over the rack. All drips will be caught on the foil and only the rack will need scrubbing.
The ‘rice’ takes about 15 mins, so you can cook it while the chicken is under the grill. Frozen cauliflower ‘rice’ is my preferred option, but you can choose fresh cauliflower and ‘rice’ it yourself. A drizzle of extra virgin olive oil, a crumbed stock cube, a pinch of salt, 1/2 a green pepper and a handful of chopped mint leaves thrown in at the end. Yum! So much better than stodgy real rice!
If you want, you can cook both the chicken skewers and the ‘rice’ up to 2 days ahead. Riced cauliflower is best re-heated over the hob, rather than microwave. To re-heat the skewers, drizzle some extra virgin olive oil over them and put them under the grill, or in your halogen oven (U.S. option HERE) if you have one.
And there you have it. A clean keto Indian-style meal for everyone to tuck into.
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Keto Chicken Korma Skewers & Minty Cauli Rice
- 200 g plain Greek yoghurt
- 2 garlic cloves minced
- 1 TBSP keto fibre syrup (U.S. option HERE)
- 1 thumb-sized piece ginger grated
- 1.5 tsp turmeric
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 2 tsp ground coriander
- 2 tsp ground cardamom
- 1 juice of 1 lime
- 2 TBSP ground almonds U.S. option HERE
- 1 tsp fine himalayan pink salt U.S. option HERE
- 1 tsp white pepper
- 4 chicken thighs (500g) diced
- combine all ingredients in a large Pyrex glass or metal bowl, then add chicken and coat evenly.
- cover the bowl with cling film and marinade for at least 4 hours, but preferably 24 hrs.
- pre-heat grill to 375°C.
- while the chicken cooks, heat oil, add cauliflower 'rice', crumbed stock cube and salt; cook on medium-high heat for 10 minutes (5 mins if using fresh cauliflower), stirring almost constantly.
- add the diced pepper and cook for 10 more minutes.
- remove from heat and stir in the chopped mint.
- portion the rice and add 2 skewers per person; serve with a dollop of crème fraîche or Greek yoghurt (optional).
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