Low-Carb Indian Chicken Korma

Ingredients for 4 servings:

• 600 g chicken breast
• ½ onion(s)
• 2 garlic cloves
• 1 tsp tomato paste
• 50 g butter
• 1 tbsp garam masala
• 2 tsp cumin powder
• 2 tsp coriander powder
• 2 tsp sweet paprika powder
• 1 tsp turmeric
• ½ tsp cinnamon
• ¼ tsp ginger powder
• ½ tsp pepper
• 400 ml coconut milk
• Salt
• 800 g cauliflower

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

low-carb, gluten-, lactose- and soy-free

Cut the chicken into bite-sized pieces. Peel and finely chop the onions and garlic. Then, combine the onions, garlic, and all the spices in a bowl. Melt the butter in a saucepan and sauté the spice mix from the bowl for 3 minutes, stirring constantly. Now add the meat and coconut milk and let everything simmer for 30 minutes. Season with salt. Meanwhile, make cauliflower rice from the cauliflower: remove the stalk from the cauliflower and finely grate it with a cheese grater or a food processor—you’ll have the perfect alternative to rice in no time! Briefly roast the cauliflower rice in a pan without adding any fat or water, season with salt and pepper, and serve with the curry! 587 kcal per serving.