Name: Indian Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: to taste Black pepper (freshly ground); 1⁄4 piece Onion (finely chopped); 1 clove Garlic (finely chopped); 15 g Ghee; 1⁄2 Tbsp Almond flour; 1⁄4 Tbsp Fresh ginger (grated); 60 g Tomato cubes; 1⁄4 tsp Chili powder; 150 g Chicken thighs (without bone and skin); 3 tsp Coconut milk; 1⁄2 tsp Curry powder; to taste Salt; 1⁄4 tsp Dried turmeric; 1⁄2 tsp Garam masala; to taste Black pepper; 1⁄2 Tbsp Ghee; 1⁄4 Tbsp Fresh coriander; 120 g Cauliflower (rice); to taste Salt

Nuts

Nightshade

Guac.com

Lunch

Dinner

Paleo

Keto

Sirtfood

Meat dish

Cauliflower rice

Indian Chicken

To make the meat dish, cut the chicken into 4-cm pieces and set aside. Heat a pan on a medium-high heat. 

Put the ghee, onion, garlic and ginger into the pan. Fry for 3 to 5 minutes stirring continuously. Add the curry, garam masala, turmeric and chili powder, stir and cook for one minute. Add the tomatoes, the chicken pieces and stir until the chicken is coated in the mixture. 

Add salt and pepper to taste and bring to the boil. Turn the heat down, put the pan lid on and cook for 15 minutes, stirring every now and then. 

Take off the lid and pour in the  coconut milk. Add the almond or coconut flour (if using): this thickens the sauce. Stir and cook for another 5 minutes. Take off the heat and set aside. 

Now make the cauliflowr rice. Put some ghee in the pan and heat until it melts. Add the cauliflower rice and cook for 5 to 7 minutes, stirring continuously. Season to taste with salt and pepper. Garnish with the chopped coriander.

Indian Chicken

Indian Chicken

4.8

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Macros(per serving)

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