Skip the take out and make this cleaned up version yourself! Bursting with rich spicy flavours and nutritious ingredients with no guilt attached, you’ll be glad you did.
This dish pairs wonderfully with steamed broccoli and/or cauliflower and brown rice. For a keto friendly meal, simply skip the rice and have an extra serving of vegetables. Or, you can make cauliflower rice or cauliflower mashed “potatoes” to soak up all of the luscious juices.
4 Boneless skinless chicken breasts (organic if possible)
2 Tbsp extra virgin olive oil
2 yellow cooking onions or red onions
4 large cloves of garlic
2 tbsp fresh ginger, grated
1/4 cup tomato paste
1 tbsp simply organics brand curry powder
2 tsp paprika
2 tsp garam masala
1 to 1.5 tsp sea salt
1 tbsp Chilli powder
1 can organic full fat coconut cream
Dice chicken into cubes and set aside.
Heat olive oil in a large skillet over medium heat. Sauté onion, garlic and ginger. Stir in tomato paste, salt and spices. Cook for 1-2 minutes until fragrant.
Add diced chicken and stir until cooked through, about 5-7 minutes. Add in coconut cream and stir to loosen the paste. Coconut cream can be added earlier if getting too dry.
Simmer for 5 minutes. Serve over steamed brown rice with a side of broccoli.