LOW-CARB INDIAN COCONUT BUTTER CHICKEN CURRY
This is one of the most popular curry dishes around, its rich and creamy with a slight kick of spice, without being overbearing. This also happens to be one of the easiest curries to make, just throw marinated chicken into a frying pan, add cream and tomato sauce and simmer until the chicken is tender and the sauce is rich and creamy. Great for a weeknight dinner served with cauliflower rice.
makes: 4 SERVINGS
prep time:10 MINUTES (PLUS 1 HOUR FOR MARINATING)
cooking time: 25 MINUTES
For the Marinade
½ cup (120ml) full fat yoghurt
Juice from half a lemon
1 teaspoon turmeric powder
2 teaspoons garam masala
½ teaspoon cayenne pepper
¼ teaspoon ground cardamom
2 teaspoons ground mustard
1 teaspoon ground cumin
2 teaspoons freshly chopped curry leaf (optional, but adds fantastic flavor)
2 tablespoons fresh grated ginger
5 cloves garlic (minced)
For the Curry
1 ½ pounds (675 g) skinless chicken breasts (cut into bite sized pieces)
½ teaspoon salt
1 tablespoon coconut oil
1 cup (240ml) tomato sauce (also known as pasata)
1 cup (240ml) heavy/double cream
½ Stick (55 g) Unsalted Butter
1. Combine the marinade ingredients with the diced chicken in a large mixing bowl, stir well and leave to marinate for 1 hour.
2. Heat the coconut oil in a large frying pan and once hot add the marinated chicken, sauté for 5 minutes until chicken is browned.
3. Add salt, tomato sauce, cream and butter and stir well, simmer on low for 20 minutes until the chicken is tender.
4. Serve the curry with steamed cauliflower rice and freshly chopped cilantro.