LOW CARB BUTTER CHICKEN RECIPE.
PREP TIME: 20 mins.
TOTAL TIME: 20 mins.
A lovely, savory dish that’s the staple of a good Indian restaurant.
You can make it at home, and it’s SO easy and versatile!
Serves: 6-8 servings.
INGREDIENTS.
2 tablespoons butter.
1 onion, diced finely.
4-6 cloves garlic, minced.
1 thumb fresh ginger, grated.
1 14 oz. can light coconut milk.
1 6 oz. can tomato paste.
2 tablespoons almond or cashew flour, or ¼ teaspoon glucomannan to thicken.
1 tablespoon garam masala spice blend.
½ teaspoon paprika 1 teaspoon turmeric.
salt & pepper to taste.
1 teaspoon to 1 tablespoon cayenne pepper, optional for spice.
3 pounds boneless, skinless chicken breast or tenderloin, cut into 2 inch chunks
garnish with fresh green onions, or cilantro.
INSTRUCTIONS.
Heat butter in a large skillet over medium high.
Add onion when butter is sizzling, and cook 2-3 minutes.
Add garlic and ginger, and stir, cooking until fragrant.
Add coconut milk, tomato paste, thickener of choice, and spices, stirring until thickened and hot.
If you’re going to use the slow cooker, add sauce, and stir in sliced chicken.
Cook on low heat for 5 hours.
Or you can finish in the skillet, stirring in chicken chunks, and simmering until they’re cooked through, about 15 minutes.
Taste and adjust seasonings.
Serve over cauli rice for a low carb dish, garnishing with green onion or cilantro.
Enjoy!
NOTES
Dairy Free: sub coconut oil for butter.
Trim Healthy Mama tips: I make brown rice for my kids to make this a crossover meal. If you want to keep this in S territory, then serve over cauli rice.
We have made more videos on the recipes of:
Low carb chicken breast recipes:
Low carb chicken thigh recipe
Low carb chicken breast recipes boneless
Low carb chicken recipes easy
Low carb chicken soup recipes
Low carb chicken salad recipe
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