Perfect Keto Chicken Pasanda Curry
While chicken is the obvious meat choice for this Keto chicken curry recipe, you may use any protein of your liking. The word pasanda actually refers to the preparation of the meat where the meat is traditionally pounded to flatten before adding to the sauce. Feel free to do this; however, it is not necessary, and you can just use ½-inch thick diced chicken pieces as demonstrated in this recipe. This Keto chicken pasanda curry is both creamy and fragrant with cumin and coriander. It is mildly spicy, making it family-friendly, or for those who don’t want a spicy Keto curry. Feel free to add more chili powder to taste if you prefer more heat.
How to Make It
Step 1
Dice the chicken into ½-inch pieces. Finely dice the onion and green chili. Mince the garlic and grate the ginger. Press on the cardamom pods with your thumb or use the back of a wooden spoon to open them up. Set aside.
Step 2
Add the slivered almonds to a large dry pan set over medium-high heat. Toast the almonds until lightly golden, around 2-5 minutes. Toss the pan every couple of minutes to ensure evenly toasted. Keep an eye on them as they burn quickly. Transfer to a bowl and set aside until the end of the dish.
Step 3
Add the coconut oil to the pan set over medium-high heat. Fry the cardamom pods for 30 seconds, then add in the onions. Saute until softened, around 5 minutes.
Step 4
Finely dice the green chili. Add in the minced garlic, ginger and green chili. Stir through and continue to saute for a further 2 minutes until fragrant.
Step 5
Add tomato paste, cumin, chili powder, ground coriander, turmeric, onion powder, and cinnamon to the pan. Mix through the onion mixture. Add the chicken to the pan and stir to coat all the pieces in the spice mix.
Step 6
Pour in the cream, almond flour, coconut flour, and chicken stock. Lower the heat to medium and gently simmer to reduce for 15 minutes. The sauce will thicken nicely and coat the chicken pieces. Taste for seasoning; your chicken stock may already contain salt.
Step 7
Transfer the curry to a serving dish. Garnish with the toasted almonds and a sprinkling of cilantro. Serve alongside cauliflower rice.
Ingredients
- Chicken thigh, skin removed before cooking
550 g
- Coconut Oil
2 tbsp
- Cardamom pods, whole (For flavor only)
3 piece
- Onion, white, yellow or red, raw
0.5 cup, chopped
- Garlic, fresh
3 clove
- Ginger root, raw (Grated)
1 tbsp
- Tomato paste
1 tbsp
- Cumin, ground
1 tsp
- Kashmiri Chili Powder
0.75 tsp
- Coriander Seed Ground
1 tsp
- Turmeric, ground
1 tsp
- Onion powder
2 tsp
- Cinnamon, ground
0.5 tsp
- Whipping cream, extra heavy/gourmet, not whipped
0.5 cup
- Almond flour
2 tbsp
- Coconut flour
1 tbsp
- Chicken broth
0.5 cup
- Green hot chili pepper, raw
1 medium
- Salt, sea salt
0.5 tsp
- Almonds, sliced or slivered
2 tbsp
- Cilantro Or Coriander Leaves Fresh Or Raw Herb
2 tbsp