Keto Butter Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Butter

  Unsalted

  2 tbsp or 28g

• Tomato paste

  Canned, without salt added

  1 ½ tbsp or 24g

• Garlic

  Raw

  4 clove or 12g

• Onions

  Sweet, raw

  ¼ onion or 83g

• Turmeric

  Spices, ground

  1 ½ tsp or 3g

• Ginger

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Chili powder

  Spices

  ¾ tsp or 2g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

Directions

1. Cut the chicken up into bite sized chunks and generously coat them in the turmeric, ginger, salt, chili powder and cinnamon. Set aside in a bowl.
2. Heat a skillet to medium heat and add the butter. As the butter melts dice the onion and garlic and add it to the pan. Cook for 2-3 minutes until the onions are translucent and fragrant.
3. Increase the pan heat to medium-high and add the chicken. Cook it almost entirely through - the outside should be white and this will take about 3-5 minutes.
4. Once the chicken looks almost fully cooked add in the heavy whipping cream and tomato paste. Using a spatula mix in the tomato paste so it runs smooth through the heavy whipping cream. It should be an orange color at this point. Turn the heat to medium-low and cover with a lid for 5-7 minutes.
5. Remove lid and combine. The chicken is fully cooked and you should be able to eat it. However, if you like a thicker curry sauce allow it to reduce with the lid off until it reaches the consistency you like.
6. Serve with low carb naan or over cauliflower rice. Enjoy!

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