Keto Chicken Korma

Korma is cream elevated through almond butter—that rich, nutty earthiness runs through the whole sauce and lets you reduce the cooking time. Unlike butter chicken, which needs long simmering to build flavor, korma works best as a quick poach: chicken cubes hit hot cream enriched with almond butter and yogurt, then stay submerged for just 15 minutes so the meat stays tender and the sauce stays vivid. Cardamom powder and coriander do the heavy lifting here; garam masala adds warmth but stays in the background.

At 330 calories and 35g protein per three-ounce portion, this is high-satiety keto. The carbs stay at 6g because you're using almond butter (roughly 1g carb per 1 tablespoon) instead of any flour or starch to build the sauce body. The bay leaves aren't decoration—they steep in the cream and impart a subtle complexity that makes the dish feel restaurant-grade. The common mistake is overseasoning; korma is meant to be mild and aromatic rather than spicy. Taste as you go and add salt and lemon juice last, as both can amplify the other seasonings unexpectedly. This holds beautifully in the fridge for three days and actually benefits from an overnight rest as the cardamom and almond flavors deepen.