Rich and creamy with several carefully chosen spices that provide this delicious recipe with a real punch of flavour. Soon to become a family favourite go-to curry dish! Goes great with my Cauliflower Mushroom Rice recipe.
Enjoy! Full-fat love from the Easy Keto Kitchen xo
Kickin' Butter Chicken Curry
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Ingredients
- 1½ tbsp ghee
- 50 g yellow onion
- 2 cloves garlic (minced)
- 1 1-inch ginger root (minced)
- 1 tsp chili powder more if you like it spicy
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tsp pink himalayan salt
- ½ tsp black pepper
- 850 g (1 lb 12 oz) chicken thighs boneless, skinless, cubed
- 200 g (7 oz) crushed tomatoes canned
- 250 ml (1 cup) homemade or organic bone broth (or water)
- 250 ml (1 cup) full-fat coconut milk canned
- 2 tbsp fresh cilantro chopped
- 500 g (1 lb 1 oz) cauliflower crumbles/rice
Instructions
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Melt 1 tbsp ghee in a large pan, add onion, garlic, ginger and sauté over medium heat for 5-7 mins
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Add the spices to the pan with the salt and black pepper
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Stir in the chicken and continue cooking for a further 10 minutes
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Add the crushed tomatoes and bone broth and stir
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Bring to the boil then cover the pan and reduce the heat to low and simmer for 20 minutes
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Stir the coconut milk and continue cooking on a medium/high heat for 5-10 minutes until slightly thickened
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Meanwhile, melt the remaining ½ tbsp of ghee in a medium skillet, and add the riced cauliflower, salt and pepper and give it a good stir
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Cover the pan then turn the heat down low and slowly cook for 5-7 mins, stir every couple of minutes to ensure the rice doesn’t stick to the bottom and burn
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Serve the curry on a bed of cauliflower rice sprinkled with coriander.
Recipe Notes
NUTRITIONAL INFORMATION
per serving: total carbs 15g | protein 48g | fat 30g | kcals 519
