It feels like another lifetime ago, but when I was a high school counselor, I met an Assistant Principal whose family lives in Pakistan. I told her one day that, like most people, I loved anything with curry, but really wasn’t all that skilled at making it. She offered some tips and, once I had played around with my recipe, even gave it her stamp of approval! I am so grateful for her help and support!
Ingredients:
- 1 stick butter
- One packet of Patel’s butter chicken spices
- 1/2 – 1 cup water (to use while simmering at intervals)
- One can coconut cream
- 1/4 cup heavy whipping cream
- 3 large chicken breasts (or 10 tenderloins) chopped into 1 inch “bite size” pieces
- 1-2 packets of stevia naturals
- Riced Cauliflower or Keto Orzo Rice (I use Great Low Carb Bread company)
Directions:
- Chop chicken into 1 inch pieces
- Melt 1/2 the stick of butter in a skillet.
- “Fry” and sear chicken on medium – high heat until you start to get that golden brown color on the sides. About 5-6 minutes.
- Add the other half of butter into the skillet and let melt
- Then add 1/2 a cup of water and spices.
- Reduce the heat to medium and stir together completely then cover and simmer for 10-12 minutes. I always leave the lid slightly open to allow some steam to escape. Check back every few minutes and add water if needed to keep the sauce from sticking.
- While that simmers, cook your riced Cauliflower or Orzo Rice according to package directions.
- On low heat, add coconut cream and whipping cream, then stir and let simmer for 30 seconds-3 minutes. The longer it simmers, the thicker the sauce.
- Serve over riced cauliflower, or Keto orzo rice (cooked for 10 1/2 minutes)
