Nutrition (per serving – 1/4 of recipe)
Calories: 385
Fat: 26.75g
Protein: 26.5g
Carbs: 6.25g
Fiber: 0.25g
Net Carbs: 6g
Ingredients
- 1 lb chicken breast
- 1 cup Heavy Whipping Cream
- 2 tbsp Butter
- 1.5 tbsp tomato paste
- 2 cloves garlic
- 1/4 medium Onion
- 1.5 tsp turmeric
- 1 tsp ground ginger
- 1 tsp Pink Salt
- 3/4 tsp chili powder
- 1/2 tsp Cinnamon
Instructions
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.
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.
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.
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.
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.
Serve with low carb naan or over cauliflower rice. Enjoy!