In a cozy neighborhood in the suburbs, there lived a couple, Mia and Raj, who loved to explore the world through culinary adventures. Every Friday night was their “experiment night,” where they would pick a cuisine from a different part of the world and try to recreate it at home. One evening, they decided to tackle Indian cuisine, specifically aiming to make a keto-friendly version of the classic butter chicken curry.
Raj had grown up in India and had fond memories of his grandmother’s rich and creamy butter chicken, while Mia, a passionate keto follower, was always on the lookout for ways to adapt traditional recipes to fit her diet. Together, they embarked on a culinary experiment, combining the rich flavors of Raj’s heritage with Mia’s nutritional preferences.
After several attempts and adjustments, including substituting heavy cream with half ‘n half and using almond flour as a thickener, they finally nailed the recipe. Their Completely Keto Butter Chicken Curry was a hit, not just with them but also with their friends and neighbors, who were all amazed at how a beloved classic could be transformed into a keto-friendly dish without losing its essence.
Their Friday experiment turned into a much-anticipated dinner party tradition, with the Completely Keto Butter Chicken Curry becoming their signature dish. It wasn’t just a recipe; it was a bridge between cultures, diets, and communities, proving that food can indeed bring people together, regardless of their dietary preferences.
Ingredients
- 3 Tbsp curry powder
- 1/2 tsp Pink Himalayan Salt
- 1/2 tsp swerve
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 5 Tbsp avocado oil
- 2 lb boneless chicken breast cut into cubes
- 2 Tbsp lemon juice
- 2 1/2 cup crushed tomatoes
- 3 1/2 cup half 'n half
- 3 garlic cloves minced
Flour Mix
- 1 cup almond flour
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp Pink Himalayan Salt
Instructions
-
Put some oil on the bottom of a pot on high flame.
-
Mix the flour mix ingredients together well.
-
Coat the chicken in the flour mix and then fry in the oil on high flame until brown all around.
-
Take chicken out of the pot and put into a bowl.
-
Lower to medium flame and cook garlic cloves until fragrant.
-
Pour in the cayenne pepper, salt, pepper, crushed tomatoes, half n' half and curry.
-
Mix in well and raise flame to a boil.
-
Put the chicken into the mix in the pot and mix in well. Then lower heat to a simmer.
-
Put the lid on the pot and cook on simmer for about another 1 hour, stirring every once in a while.
-
Should be ready after an hour when soft. Serve with zoodles.
Recipe Notes
