Low-Carb Tikka Masala

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 1/2 cup Cilantro, fresh
  • 2 tsp Coriander
  • 1 tbsp Ginger, fresh
  • 1 Yellow onion

• Canned Goods

  • 1/4 cup Tomato paste

• Baking & Spices

  • 1/2 tsp Cardamon
  • 1/2 tsp Cayenne pepper
  • 1/4 tsp Nutmeg
  • 1 1/2 tsp Paprika
  • 1/2 tsp Pepper, freshly ground
  • 1 tsp Salt
  • 1 Sea salt and pepper

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 1 tbsp Butter
  • 1 cup Cream

Found on simplysohealthy.com

Description

Ingredients

• 1 yellow onion, peeled and chopped
• 1 Tablespoon butter
• 2 chicken breasts (about 1 pound total), cut into 1/2 inch pieces
• sea salt and pepper
• 2 teaspoons coriander
• 2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cardamon
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon nutmeg
• 1 Tablespoon fresh ginger, minced
• 1/4 cup tomato paste
• 1 cup cream
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup fresh cilantro finely chopped

Directions

• Heat a large skillet over medium heat. Add butter. When butter stops foaming, add onions to the skillet. Cook onions until they just start browning on the edges. Add chicken and sprinkle with salt and pepper. Brown the chicken pieces on all sides and continue cooking over medium-low heat until they are cooked throughout. Stir in coriander, cumin, paprika, cardamon, cayenne pepper and nutmeg. Cook for about two minutes, stirring constantly, to toast spices. Add fresh ginger, tomato paste and cream to the skillet, stirring to mix thoroughly. Increase heat to medium to bring the mixture to a simmer, then turn the heat to low and continue cooking, stirring occasionally, until sauce thickens to desired consistency. Season with salt and pepper. Stir in cilantro. Taste and adjust seasoning if necessary.