Who knew you could still enjoy an incredible Indian indulgence like hearty naan bread dipped into creamy butter chicken while keeping it keto?!?
Prep 10 min | Cook 45 min | Serves 4 people
Recipe: Kait Malthaner / @by.k8
INGREDIENTS:
Butter Chicken
- 4 tbsp coconut oil
- ½ brown onion - chopped
- 4 garlic cloves - crushed
- 1kg chicken thigh - diced
- 1 tbsp ginger - crushed
- 400g passata or crushed tomatoes
- 2 tbsp Gevity Rx Curry Bone Broth Body Glue
- ¼ cup full fat coconut milk
- ½ cup natural coconut yogurt
- Salt and pepper - to taste
- Coriander to garnish
Naan Bread
- 1 cup coconut flour
- 2 tbsp psyllium husk
- ¼ tsp salt
- ¼ tsp baking powder
- 1 ½ tbsp coconut oil
- 1 cup boiling water
METHOD:
- Add coconut flour, psyllium husk, salt and baking powder to a bowl. Mix to combine before adding 1 tbsp of coconut oil and boiling water. Combine all ingredients and set aside while you make the butter chicken
- Melt 2 tbsp of coconut oil in a large pot at medium heat. Add the onion and garlic and cook until they begin to soften.
- Add the diced chicken to the pot and cook until it is browned on all sides. (It does not have to be fully cooked at this point)
- Stri through ginger, passata and bone broth concentrate
- Turn up the heat and bring the mixture to a simmer before adding the coconut milk and yogurt
- Leave the sauce to simmer uncovered for 15-20 minutes at a low heat
- Take the dough you set aside earlier and pull it apart into four sections
- Roll into balls and then flatten, with hands or rolling pin to form naan
- Melt remaining coconut oil in a skillet over medium heat. Add the naan, once it begins to brown, flip and do the same on the other side. Remove when done
- Add the remaining coconut oil, and salt and pepper to butter chicken and stir through
- Serve with a side of the naan bread and top with chopped coriander.
NOTES / TIPS:
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