Nutrition (per serving – 1/4 of recipe)

Calories: 385

Fat: 26.75g

Protein: 26.5g

Carbs: 6.25g

Fiber: 0.25g

Net Carbs: 6g


  • 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


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!