Back from our entirely un-keto vacation and ready to hop back on the keto train! Choo-Choo!! My husband hadn't eaten real sugar or a starchy carb in over 3 months and I hadn't in almost 6 weeks. It was a nice little break from our usual keto routine! The one thing we did do to allow for extra sugar and carbs was remain in a fasted until dinner. By dinner time WE WERE STARVING! Because we were dining strictly at either Disney theme parks or Disney resorts, the majority of the restaurants booked served buffet style meals. We took advantage of all the buffet had to offer and it's safe to say we ate our money's worth! But because we were fasting almost 15 hours a day and walking close to 10 miles each day (not to mention sweating profusely in the 90 degree heat), we both were able to maintain our usual weight! Not one single pound was gained! Cha-ching!
For more info on the keto diet, send me a message! I'm happy to answer any questions you have!
That being said, we were ready to get back into our normal eating routine and I was ready to try a new recipe.
My sister-in-law is a fantastic at home chef! She works so hard to create amazing meals for her family and everything I have ever had of hers is so well prepared and tastes fantastic. A while back their family discovered a love for Indian cuisine and while eating out was a nice treat, it also cost a pretty penny for them and their 5 children! She decided to start cooking Indian at home and over the years has really mastered the art of the international cuisine. I've tried my hand at a few of her recipes in the past, all which has turned out very well. I came across a popular Indian recipe called Butter Chicken and have been wanting to try it so I ran it past her to see if she had any tips. She of course did!
I adapted the recipe somewhat so it would be keto friendly, but really there wasn't much to change. I have found most Indian and Mediterranean recipes are already keto friendly or easily adapted to become so.
INGREDIENTS
2 TB BUTTER
1 ONION, FINELY CHOPPED
4-6 CLOVES GARLIC, CHOPPED
1 14oz CAN COCONUT MILK
1 6oz CAN TOMATO PASTE
SALT & PEPPER
1 TB TURMERIC*
1 TB GARAM MASALA*
2 TSP PAPRIKA*
1/4 TSP RED PEPPER*
2 LBS CUBED CHICKEN BREAST
RICED CAULIFLOWER, STEAMED (I use Bird's Eye steam in bag)
SOUR CREAM (garnish)
CILANTRO (garnish)
*These are the amounts listed on the original recipe, however I just eyeballed them. Turmeric is very strong, so I'd be more cautious with this spice, however the others I would add and taste as you go.
DIRECTIONS
Melt butter in large saucepan over medium-high heat. Once bubbling, add chopped onion, sauté for 2-3 minutes and add garlic. Once fragrant, pour in coconut milk and tomato paste and blend well. Add in spices and adjust to personal taste preferences. Reduce to love heat and let mixture simmer for 10-15 minutes and then add cubed chicken breast directly to the pan. Increase heat to medium, cover, and allow the chicken to cook 15 minutes.
Add steam cauliflower to bowl, top with completed butter chicken and sauce, garnish with sour cream and cilantro. Serve and Enjoy
TIPS
The longer you simmer the coconut milk and tomato sauce mixture, the more infused the spices will become.
We ended up adding habanero pepper sauce to ours to allow for a bit more spice. It wasn't bland at all, we just felt like it needed a little more kick!
If you try KETO BUTTER CHICKEN and like it, I would love to know! If you are interested in more keto recipes, both savory and sweet, please follow my Pinterest boards for Easy Keto Diet Recipes and Keto Desserts.
