Keto Butter Chicken

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:

1. 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
2. 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.
3. 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)
4. Stri through ginger, passata and bone broth concentrate
5. Turn up the heat and bring the mixture to a simmer before adding the coconut milk and yogurt
6. Leave the sauce to simmer uncovered for 15-20 minutes at a low heat
7. Take the dough you set aside earlier and pull it apart into four sections
8. Roll into balls and then flatten, with hands or rolling pin to form naan
9. 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
10. Add the remaining coconut oil, and salt and pepper to butter chicken and stir through
11. Serve with a side of the naan bread and top with chopped coriander.

NOTES / TIPS: