Indian Chicken Curry

From Healthy Indulgences
healthyindulgences.blogspot.com

Makes 4 - 5 small servings

Indian Chicken Curry

Ingredients:

1-3 tablespoons of oil, butter, or ghee
1 small onion, chopped
2 cloves of garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon of garam marsala
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/16 teaspoon pure stevia extract
1/8-1/4 teaspoon sea salt
3 boneless chicken thighs or 3 skinless, boneless chicken breast halves, cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt or pureed cottage cheese
3/4 cup coconut milk (lite, if you prefer)
1/2 lime, juiced
1/4 teaspoon cayenne pepper (optional--omit if you don't like spicy foods)

Preparation:

Prep vegetables. Heat fat in a skillet over medium heat. Saute onion until browned and fragrant. Add garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sweetener, and sea salt, stirring around the pan for 2 minutes. Use a food processor or magic bullet to puree cottage cheese or yogurt with coconut milk and tomato paste. Add chicken and coconut milk mixture to pan. Bring to a boil, turn down the heat, squeeze in the lime juice, and simmer for 20 minutes. Remove the bay leaf, and stir in the cayenne pepper if you're using it. Finish with more lime juice to taste, and serve over riced cauliflower.

~6 grams net carbs per serving, using lite coconut milk and pureed cottage cheese


Riced Cauliflower

Makes four small servings

Ingredients:

1 head cauliflower
4 tablespoons organic unsalted butter
Salt and Pepper to taste

Preparation:

Grate cauliflower with a cheese grater or chop in a food processor. Putting it in a food processor will give you more of a cous cous, that's what I did. Add half the butter to a pan over medium heat. Stir fry cauliflower for 2-3 minutes and add the rest of the butter. Add salt and pepper. Cook until just tender, and remove from pan.

Enjoy!