Low carb recipe for deliciously spicy Butter Chicken Curry
4 chicken breasts, cut into large
1 cup(s) plain yoghurt
0.5 Tbsp ground cumin
0.5 Tbsp ground coriander
0.5 knob(s) of ginger, grated
2 clove(s) garlic
For the sauce:
2 Tbsp butter
0.5 Tbsp cumin
0.5 Tbsp coriander
1 cinnamon stick(s)
1 tsp cardamom, bruised
1 tsp paprika
0.5 tsp cayenne pepper
1 x 400g tin of whole peeled tomatoes, blended
2 clove(s) garlic mashed
1 knob(s) ginger, grated
A handful of fresh curry leaves
180 ml coconut milk
250 ml cream
2 tsp garam masala
1 handful(s) fresh coriander, roughly chopped for garnish
Salt and pepper to taste
For the chicken:
Combine all of the marinade ingredients together in a bowl and smear the mixture over the chicken. Leave it to stand for about 30 minutes.
Then heat a frying pan with a little butter and sear off the chicken cubes until golden on all sides but not cooked through.
For the sauce:
Melt the butter add the cumin, coriander and cinnamon and cardamom seeds and leave them toast for a minute.
Add the tomato puree and simmer until reduced by half, it would have thickened and will no longer be acidic.
Add the ginger, garlic, curry leaves and leave to cook for a minute.
Add the cream and the coconut milk and allow it to simmer and reduce until it has slightly thickened.
Season to taste with salt and pepper.
Add the garam masala.
Finally, add the chicken to the simmering sauce and cook for about five minutes or until cooked through. Serve scattered with chopped coriander.
Recipe created by the Real Meal Revolution – the home of Banting. For more mouth-watering Banting recipes and the latest tips and tricks to Bant like a champ, visit www.realmealrevolution.com and sign up for a free week on the Beginner Banting Online Weight loss Program.