keto chicken korma

Since I’m back at work, I have less time for cooking and experimenting. At least one good thing of being furlough, is that you have plenty time for cooking, eating and trying for new recipes. Now I’m back to my old routine, looking for quick and healthy dinners and meals I can prepare in the morning, dump into my slow cooker and enjoy after coming back from work.

Recently I’ve discovered korma spice blend in my local eco shop, and I’ve already almost emptied it. I’m not the biggest fan of Indian spices, but this one is fantastic. There’s plenty of cinnamon in it, so it not only gives amazing aroma, but also a lot of sweetness. I’ve balanced it with couple spoons of tomato passata, it also gives it a bit more colour to the sauce. I’ve used double cream to make it very creamy, but coconut milk would work even better. For finish use some chopped fresh coriander, which gives this specific flavour. And of course quite a lot of fresh garlic, natural antibiotic and fresh ginger for extra warming effect. Ginger and garlic it’s a great combo for upcoming Autumn and Winter. Especially this year, our bodies needs an extra care and awareness. So it’s good to always have on hand fresh garlic cloves, ginger and when you feel like cold or runny nose is on their way to catch you, you can just finely chop large garlic clove (or use a garlic press) and mix it for example with cottage cheese or natural yoghurt and have this mixture once a day. To make a ginger tea, chop some fresh ginger and boil for about 5 minutes. Drink it while it’s warm but not boiling hot. It will warm you up from the inside on a colder days.

To make korma chicken, you won’t need more than 30 minutes. Remember to find good quality chicken, from local butcher or farmers market. You can serve it with bunch of cooked or fresh veggies, like broccoli, cauliflower, Brussels sprouts or leafy greens.

If you can’t find korma seasoning, you can make your own blend using: ground coriander, cinnamon, paprika, cumin, ground cardamom, clove and chilli powder.


keto chicken korma

INGREDIENTS for two portions + leftovers:

  • 500g chicken thighs
  • 350ml double cream (or a can of coconut milk for no dairy option)
  • 1 large brown onion
  • 2-3 garlic cloves
  • about an inch (2.5cm) of fresh ginger
  • 2 tbsp clarified butter
  • about 3 tsp korma blend spice
  • pinch of coarse pepper
  • pinch of natural rock salt
  • about 3 tbsp tomato passata (or 1 tbsp tomato paste)
  • fresh coriander for finish


Chop the chicken in smaller pieces, do the same with onion.

Heat a large skillet adding 2 tablespoons of clarified butter. Toss the chicken and fry on a high heat until it gets golden. Then add some salt and chopped onion. Fry for another couple minutes, so it also gets slightly browned.

Slice or use a garlic press, also finely chop a piece of ginger, and add to skillet. Lower the heat and add all the spices. Give it a good stir so the spices goes everywhere. Add double cream or coconut milk, about 3 tablespoons of passata, and simmer on a low heat for 10 to 15 minutes.

You should get thick, creamy and aromatic sauce. Just check if it’s salty enough, also if you like it a bit more spicy, sprinkle some chilli flakes on top. To finish sprinkle some fresh chopped coriander.

Serve hot with some fresh o cooked veggies: broccoli, cauliflower, Brussels sprouts, green beans, or some salad leaves.



keto creamy paprika chicken skillet

Another recipe from quick and easy chicken series. Today we have delicate, creamy paprika chicken breasts skillet served with crispy toasted almond flakes. Soft sweet paprika flavour, nothing too intensive or too spicy. For more intensive paprika flavour add two teaspoons of sweet paprika, for more gentle one teaspoon will be enough. For the creamy sauce you can use coconut milk like I did (to make it dairy free), or you can use double cream – it will make a delicious creamy texture. Creamy chicken is topped with toasted almond flakes, that goes really good with its gentle flavour and also adds some crisp and crunchiness to that dish.

This dish it’s a great keto dinner option, you can prepare in less than 30 minutes. You can serve it with bunch of steamed veggies, some salad or if you don’t mind carbs or grains – with rice or couscous.

If you’re interested in more recipes from quick & easy chicken series, here’s couple more of them:

keto creamy paprika chicken skillet


  • 2 chicken breasts
  • 400ml coconut milk (thick one from a can) fromthe fridge.
  • handful of almond flakes
  • 1-2 tsp sweet paprika powder
  • pinch of lemon pepper
  • natural rock salt
  • slice of clarified butter (or coconut oil)


First of all, place your coconut milk in the fridge, so the creamy part will solidify and water will remain on the bottom of the can. We want to use only the thick part of it. You can also use milk from the cupboard but it will take more time to evaporate.

Slice your chicken breasts lengthwise, so you get thinner cutlets. Sprinkle with some salt on each side.

Heat a skillet adding slice of clarified butter or some coconut oil (I recommend adding clarified butter, because regular one will burn). When fat is hot place chicken breasts and fry until golden, on a quite high heat.

When chicken is browned, lower the heat and add 1-2 teaspoons of sweet paprika powder. 1 teaspoon for more gentle, 2 teaspoons for more intensive paprika flavour. I used two teaspoons. Give it not longer than 30 seconds, so that the paprika won’t burn (if it burns it will get bitter) and add thick, creamy part of coconut milk. Sprinkle with pinch of lemon pepper, and tiny bit of salt. Give it a good stir and simmer on a small heat, for 10 minutes. If you feel like the sauce is to thick, add a bit of coconut water from the can.

In the meantime, on a separate frying pan, toss a handful of almond flakes and toast them slightly to get golden and crisp. It will literally take a minute. Remove them from the pan and place in a small bowl.

Serve your creamy chicken with addition of your choice: cooked veggies, salad, rice or couscous, sprinkled with crispy toasted almonds.


creamy garlic & spinach chicken (keto friendly & no dairy)

Again quick and easy one skillet creamy chicken recipe. This kind of simple meals are great for summertime, they don’t need much attention and time. So you can make them quickly and enjoy warm and sunny days, instead of spending hours in hot kitchen. You just pop couple of ingredients on the skillet, simmer for some time and you have delicious dinner ready to be served. Chicken with it’s cooling nature, it’s better for warm summer days, when you need something lighter.

You can serve it with some rice, couscous or quinoa or with crunchy salad if you don’t eat grains. I’ve used frozen spinach, you can defrost it before cooking, or like me, just pop it on the skillet and give it couple minutes to defrost. Of course you can also use fresh spinach leaves, but you’ll need quite a lot of them. I like adding a lot of spinach to this meal, but you can adjust the amount if it’s too much for you. The same with garlic. I love stronger garlicky flavour, but if one teaspoon it’s too much for you, add a bit less. You can use fresh garlic as well, although garlic granules are much faster. I’ve used coconut milk to keep this meal dairy free, but double cream also will make thick and creamy sauce. So just feel free to adjust the recipe to your taste and preferences.

creamy garlic & spinach chicken (keto friendly & no dairy)


  • 500 g chicken thighs or chicken breasts
  • 400 ml (1 can) coconut milk
  • about 400 g frozen spinach (fresh will be fine but you will need quite a lot)
  • 2 handfuls of chopped leek
  • 1 tsp garlic granules
  • 1 tsp dried parsley
  • good pinch of natural rock salt and coarse pepper
  • 1 tbsp coconut oil


Cut chicken in stripes, heat a large skillet adding 1 tbsp of coconut oil. Fry chicken until slightly golden, stirring occasionally, season with salt and coarse pepper.

Add spinach (you can defrost it earlier or add frozen one, but it will more time to cook) and chopped leek, season with garlic and parsley. Pour over can of coconut milk, and leave to simmer for about 15 minutes. Coconut milk will reduce slightly, giving a nice creamy texture. Add some more salt if needed.

Serve with addition of your choice: rice, salad, couscous or quinoa.


quick & easy creamy herb chicken

For all the chicken lovers – you don’t need to quit chicken on keto, just because it’s low fat meat. If you add some fat to it, it’s going to be a great keto meal. If you manage to find chicken breasts with skin it’s even better.

In this recipe we have fat from coconut milk, clarified butter and some extra olive oil. Garlic is commonly known from it’s antiseptic and antibiotic benefits. To get the most of it, try to find a good source of garlic – organic or just from local farmers. The one that’s sold in market might be bleached – it makes the the bulbs look perfectly white (can you imagine?) A lot of garlic is from China because (as everything else in this world) it’s production is cheaper and all year round. So in general, avoid perfectly looking garlic, and choose the one with more purple looking skin.

Addition of herbs is always good, mint and lemon pepper gives some freshness and lightness to this dish. To make it even more refreshing, serve it with bunch of green leaves (rocket will be great), tomatoes, peppers and olive oil, sprinkled with roasted sunflower seeds or almond flakes and more lemon pepper on top. If you don’t have lemon pepper use coarse pepper – in my opinion it has much more flavour than common ground pepper.

You’ll prepared this meal in less than 30 minutes, make your salad while waiting for the chicken to get tender. It’s really easy even if you’re not a master in the kitchen 😉


quick & easy creamy herb chicken

INGREDIENTS (1 chicken breast per person, I was making chicken for two dinners):

  • 4 chicken breasts (preferably with skin)
  • 2-3 cloves of garlic
  • 1 tsp dried coriander
  • 1 tsp dried parsley
  • ½ tsp dried mint
  • 400 ml coconut milk
  • lemon pepper or coarse pepper
  • pinch of salt
  • 1 tbsp olive oil
  • 2 tbsp clarified butter or coconut oil

If your chicken breasts are very thick slice them in half. Than sprinkle with salt and lemon pepper. Chopp the garlic. Melt 1 tbsp butter in a large skillet, than add chicken and fry on both sides until golden brown. Take the chicken off the skillet and add garlic and another tbsp of butter. Fry for 1 minute over low heat just to release the flavour, be careful not to burn the garlic because it will get bitter.

If you want to use normal butter it might burn, so it’s better to use some coconut oil or olive oil instead. Butter makes the sauce more creamy, and adds a lot of flavour, that’s why I like using it. It also breaks out the coconut flavour.

Pour can of coconut milk on the skillet, add herbs and slowly heat to boil stirring quite often, so the flavour from herbs will spread evenly. Add a little bit more salt, then add fried chicken. Cook on a low heat for few minutes until chicken will be nice and tender and coconut milk will reduce slightly and get thicken. At the end pour tablespoon of olive oil all over and serve. Enjoy!