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Keto Chicken Korma Casserole

Baked keto chicken korma casserole in a creamy golden sauce

Chicken korma has always been one of those dishes we gravitate toward when we’re craving something rich, creamy, and a little luxurious. It’s not overly spicy, but it’s packed with warming, aromatic flavor—and that combination of coconut, nuts, and spice is pure comfort in a bowl.

We knew we wanted to create a keto-friendly version of korma, but also something that didn’t require juggling multiple pots and pans. That’s how this casserole version came to life.

It’s all the goodness of a traditional chicken korma—tender chicken, velvety sauce, and a touch of sweetness from the coconut and warming spices—but layered into a simple, oven-baked dish. The sauce thickens beautifully in the oven, and the flavors deepen with every bite. This is one of those meals that feels fancy but is super low-effort.

It’s perfect for meal prep or a cozy dinner when we want something nourishing and satisfying without hovering over the stove. Plus, it fills the whole kitchen with the most amazing aroma while it bakes.

Cuisine ,
Courses , ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 35 mins Rest Time: 5 mins Total Time: 55 mins
Servings 6
Calories 480
Description

This low-carb chicken korma casserole delivers tender chicken, a spiced coconut-almond cream sauce, and oven-baked ease in one satisfying dish. Approx. 480 calories per serving.

Ingredients
    For the Chicken:
  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1 tbsp ghee or avocado oil
    • For the Korma Sauce:
  • 2 tbsp ghee or butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp chili powder (optional)
  • 1/2 cup blanched almond flour
  • 1/2 cup full-fat coconut milk
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • Salt, to taste
  • 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
    Sear the Chicken:
  1. Preheat the oven to 375°F (190°C).
  2. Heat 1 tbsp ghee or oil in a skillet over medium heat. Season chicken with salt and pepper, then sear for 4–5 minutes until just browned (no need to cook through). Transfer to a greased casserole dish.
    3. Make the Korma Sauce:
  3. In the same skillet, add 2 tbsp ghee and sauté the onion for 4–5 minutes until soft.
  4. Stir in garlic and ginger; cook for 1 minute.
  5. Add turmeric, coriander, garam masala, cumin, cinnamon, and chili powder. Stir and toast for 30 seconds.
  6. Add almond flour and stir well to coat the onion mixture.
  7. Pour in coconut milk, cream, and broth. Stir until smooth. Simmer for 5 minutes until slightly thickened. Add salt to taste.
    8. Assemble & Bake:
  8. Pour the sauce over the chicken in the casserole dish. Stir gently to coat.
  9. Bake uncovered for 30–35 minutes, until the chicken is fully cooked and the top is golden.
  10. Let rest 5 minutes before serving. Garnish with fresh cilantro if desired.

Nutrition Facts

Servings: 6 ServingCalories:480kcalTotal Fat:36gSaturated Fat: 21gTotal Carbohydrate:7gDietary Fiber: 2gSugars: 2gProtein:32g

Note

Substitutions & Variations

  • Dairy-Free: Use coconut cream instead of heavy cream.
  • Nut-Free: Replace almond flour with sunflower seed flour or omit and reduce liquid slightly.
  • Add Veggies: Toss in spinach or green beans before baking.
  • Different Protein: Try cubed lamb or turkey instead of chicken for a new twist.
  • Meal Prep Tip: Store leftovers in glass containers—they reheat perfectly for lunch!
Read it online: https://ketoeatsrecipes.com/recipe/keto-chicken-korma-casserole/