Description

This keto chicken curry is made of almond paste, aromatic whole spices and heavy cream. It has a royal taste of the mughlai cuisine. This curry pairs well with keto roti, tortilla, or keto rice.

Macros per serving (from MyFitness Pal)
Net carbs: 2.1g
Total carbs: 2.4g
Dietary Fiber: 0.3g
Total Fat: 35.5g
Total Protein: 21.1g

Instructions

Almond Paste

Soak almonds (raw or roasted) in hot water for 20 min. Peel the almonds

Add the peeled almonds into a grinder jar along with 1 tbsp. of plain unsweetened yogurt. Make a paste of the almonds with 2-3 tbsp. of water (add just enough water needed to make the paste, not too much)

Fresh ginger garlic paste

Add a 1×1 inch piece of ginger and 3-4 large garlic cloves into a grinder jar and make a paste. This should give you ~1 tbsp of paste

Marinating the chicken

I am using boneless chicken thighs. You can use chicken with bone as well

Marinate the chicken with 1 tsp. of ginger/garlic paste (from the grinder jar), coriander powder, garam masala powder, red chilli powder and almond paste
Let the chicken marinate at room temperature for 30 min at least or 2 hrs in the refrigerator

Chicken curry

Set a non stick pan on medium heat and add oil. A non-stick pan is preferable because the almond paste tends to stick to the pan.

Add cinnamon sticks, cardamom, and bay leaf
Add onion and stir fry for a minute (or till the onions turn translucent)
Add the remaining ginger garlic paste and stir fry for another minute

Add chicken and stir fry the chicken for 10-12 minutes or until the almond paste turns slightly darker brown
Add salt to taste and 3/4 cup of water
Place the lid on and cook the chicken until tender

Add heavy cream and stir
Add garam masala powder, black pepper powder and fenugreek leaves (crush the leaves in between your palms and add it for more flavor)
Check for salt and add more if needed

Garnish with some coriander leaves

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