Keto Butter Chicken

Ingredients:

3 Lbs Chicken Breast
1 Head of Cauliflower
14 oz Coconut Milk (Full Fat)
2 TBSP Grass-Fed Butter
2 TBSP Almond Flour
1 Thumb of Ginger Root
5 Cloves of Garlic
1 Medium Yellow Onion
6 oz Tomato Paste
1 TBSP Garam Masala Spice
1/2 TSP Smoked Paprika
1 TSP Tumeric
1 TSP Cayenne Pepper
1/2 Teaspoon Pink Himalayan Salt
1/2 Teaspoon Black Pepper
1 Bunch of Green Onions

Directions:

Cut the Chicken Breast into pieces that are approximately 1″ in size, and set aside for later.

Using a Grater or a Food Processor grate 1 Head of Cauliflower, which we will be using as our rice substitute for this dish.

Saute the riced Cauliflower with some oil or butter in a frying pan, and set aside.

Prepare the other vegetables by Grating the Ginger Root, Dicing the Yellow Onion, mincing the Garlic, and Dicing the Green Onion.

Heat of a large frying pan over Medium-High Heat and add 2 TBSP of Grass-Fed Butter. Add in the Yellow Onion, Garlic, and Ginger then saute for about 1 to 2 minutes.

Pour in the 14 ounces of Coconut Milk, and add in the 6 ounces of Tomato Paste as well as the 2 TBSP of Almond Flour (for thickening).

Stir while simmering for a couple minutes to get the Tomato Paste dissolved into the sauce. Season with Garam Masala, Smoked Paprika, Tumeric, Cayenne Pepper, Pink Himalayan Salt, and Black Pepper.

Stir and simmer for about 1 minute, then add the Diced Chicken Breast. Coat the Chicken Breast well with the sauce. Cover the Frying Pan with a lid and allow so simmer for about 15 Minutes, or until the Chicken is fully cooked.

Remove from heat and allow to cool a couple minutes before serving. Garnish with diced Green Onion on top.

Servings: 8

Nutritional Information: Calories: 340, Fat: 15g, Carbohydrates: 8g, Fiber: 2g, Protein: 41g