Keto Butter Chicken

  • 3 lbs chicken breast
  • 1 head cauliflower
  • 14 oz Coconut milk
  • 2 Tbsp butter
  • 2 Tbsp almond flour
  • 1 thumb ginger root
  • 5 cloves garlic
  • 1 medium yellow onion
  • 6 oz tomato paste
  • 1 Tbsp Garam Masala spice
  • 1/2 tsp Paprika
  • 1 tsp Turmeric
  • 1 tsp Cayenne Pepper
  • 1/2 tsp Pink Himalayan Salt
  • 1/2 tsp Black Pepper
  • 1 Bunch Green Onions
  1. Cut the Chicken Breast into pieces that are approximately 1″ in size, and set aside for later.
  2. Using a Grater or a Food Processor grate 1 Head of Cauliflower, which we will be using as our rice substitute for this dish.
  3. Saute the riced Cauliflower with some oil or butter in a frying pan, and set aside.
  4. Prepare the other vegetables by Grating the Ginger Root, Dicing the Yellow Onion, mincing the Garlic, and Dicing the Green Onion.
  5. Heat up a large frying pan over Medium-High Heat and add 2 TBSP of Grass-Fed Butter.
  6. Add in the Yellow Onion, Garlic, and Ginger then saute for about 1 to 2 minutes.
  7. Pour in the 14 ounces of Coconut Milk, and add in the 6 ounces of Tomato Paste as well as the 2 TBSP of Almond Flour (for thickening).
  8. Stir while simmering for a couple minutes to get the Tomato Paste dissolved into the sauce.
  9. Season with Garam Masala, Smoked Paprika, Turmeric, Cayenne Pepper, Pink Himalayan Salt, and Black Pepper.
  10. Stir and simmer for about 1 minute, then add the Diced Chicken Breast. Coat the Chicken Breast well with the sauce.
  11. Cover the Frying Pan with a lid and allow so simmer for about 15 Minutes, or until the Chicken is fully cooked.
  12. Remove from heat and allow to cool a couple minutes before serving.
  13. Garnish with diced Green Onion on top.
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