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Chicken Korma Bangladeshi Style

  • Yield : 1 large pan
  • Servings : 3
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

A delicious white chicken korma cooked in a Bangladeshi style, simplified to a low carb version with only 5g net carbs per serving. Enjoy the rich flavor!


  • Butter (or ghee, if you have), 30g
  • Olive oil, 3 tbsp
  • Chicken breast, boneless and skinless, 750g
  • Onion, medium, 75g
  • Bay leaves, 2
  • Cardamom pods, 7
  • Ginger, fresh, grated, 2 tbsp
  • Garlic, 2 cloves
  • Cooking cream min. 35% fat, 100ml
  • Curry, mild, 1/2 tbsp
  • Cinammon stick, 1


Step 1

Heat the butter and the olive oil in a large frying pan over medium heat.

Step 2

When the oil is hot, drop the cinnamon stick, bay leaves and the cardamom pods into the pan and let sizzle for a few seconds.

Step 3

Cut the onion in half: one half is to be finely chopped, the other half is to be cut in thin slices.

Step 4

Add the onion slices into the pan and brown lightly, for about 2-3 minutes depending how thin you cut them.

Step 5

Add the chicken breast (cut in bitesize pieces), stir well. Let cook for about 10 minutes.

Step 6

In a small bowl, mix well the chopped onion, freshly grated ginger, crushed garlic cloves, cayenne pepper to taste, curry, and half a teaspoon of salt. Add the cream to the mixture and blend well.

Step 7

Pour the cream mixture over the chicken, stir well and let cook for 5 minutes.

Step 8

Add a little water into the pan (2-3 tablespoons), cover the pan and let simmer for another 10 minutes or until the water has evaporated and the chicken is tender. Serve hot.

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Nutritional Info

This information is per serving.

  • Fat

  • Protein

  • Carbs

  • Fiber

  • Net carbs

  • kcal


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