A special thanks to Joy Turner for her sharing her "favorite keto recipe" with us. While this recipe looks time consuming, the most difficult part of making it is sourcing and measuring out all the spices! Thankfully, you can easily buy them all on Amazon (see links below). Bon appétit!
By Joy Turner
The spice mix:
(you will use half of this on the chicken and half to cook the onions/garlic)
- 1 tbsp garam masala
- 1 tbsp ground coriander
- 1-1/2 tsp salt (I use Redmond Real Salt)
- 1-1/2 tsp sweet paprika
- 1-1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/2 tsp cayenne pepper
- 1/4 tsp ground white pepper (black pepper works fine too)
- 1/4 cup coconut oil
- 3 cups onion chopped
- 11/2 tbsp garlic minced (we use 3x this much because we LOVE garlic)
- 1 tbsp ginger grated
- Half of the spice mix
- 1 - 14 ounce jar of diced tomatoes
- 1 tspRedmond Real Salt
- 1 can coconut cream
- 1 lime juiced (save some for garnish)
Chicken & Marinade:
- 2 lbs cubed organic chicken
- 1 cup of yogurt
- 1 tbsp garlic
- 1 tbsp ginger
- other half of the spice mix
Coat the chicken with half of the spice mix, the yogurt, garlic, and ginger. Let it sit in the fridge for as long as possible. If you’re in a hurry, it’s just as good without marinating.
When it’s time to cook, chicken can be spread in a single layer on a cooking stone and cooked until done (425 for 20-30 min or so). Turn to broil for the last few minutes to get crispy edges.
While the chicken is baking, begin sautéing the onions. With Indian food, I like to let the spices cook and blend in with the onions and garlic as I sauté them until I see them separate from the oil. This gets maximum flavor. Once this point is reached, add the other ingredients for the sauce.
Add cooked chicken to the sauce.
Serve over cauliflower rice. I also love it over roasted broccoli. Garnish with a dollop of yogurt (or a drizzle of heavy cream), cilantro, and lime juice. This amount feeds our family of 4 for two meals. I usually make a double recipe and have it for two dinners and two lunches.