Chicken Korma (Keto Friendly) - cooking recipe

Ingredients

6 lbs boneless skinless chicken thighs
1 white onion (sliced)
4 garlic cloves (Peeled)
2 inches fresh ginger
3 green chilies (deseeded and finely minced)
1 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon stevia
1 teaspoon chili powder
1 cup almond flour
1 cup whipping cream (Heavy)
1/2 cup boiling water
1/4 cup fresh cilantro
2 limes
1 tablespoon vegetable oil

Preparation

1. Skin and bone the chicken thighs and cut the flesh into 1 inch chunks.
2, Mix the dry spices with the almond or cashew flour.
3, Add the cream and boiling water and allow to sit to allow the oils from the nuts to come out. This thickens the final sauce.
4. Make a paste from the ginger & garlic with a little salt and water.
5. Heat three tablespoons of vegetable oil in a saucepan.
6. Add the onion, finely minced chilies and the ginger/garlic paste.
7. Cook for five minutes.
8. Add the chicken and stir over a gentle heat until the chicken is fully cooked. Try not to make the chicken brown. This is a regal dish and was meant to be light in color.
9. Add the cream/almond mixture and stir well with the chicken.
10. Cook for five to ten minutes until it the sauce begins to thicken.
11. Place on a serving dish and sprinkle with the juice of one lime.
12. Top with a handful of coriander leaves and serve with more limes, some white rice and your favorite Indian bread.