N3lly04

Hot Chocolate ball filled with hot chocolate mix and lots of marshmallows poured in hot milk

Ingredients: 1lbchicken breast 1cup Heavy Whipping Cream 2tbspButter 1.5tbsp Tomato Paste 2ClovesGarlic 1/4MediumOnion 1.5tspTurmeric Powder 1tspGround Ginger 1tspSalt 3/4tspChili Powder 1/2tspGround Cinnamon US Customary –Metric Instructions: Cut the chicken up into bite sized chunks and generously coat them in the turmeric, ginger, salt, chili powder and cinnamon. Set aside in a bowl. Heat a skillet to medium heat and add the butter. As the butter melts dice the onion and garlic and add it to the pan. Cook for 2-3 minutes until the onions are translucent and fragrant. Increase the pan heat to medium-high and add the chicken. Cook it almost entirely through – the outside should be white and this will take about 3-5 minutes. Once the chicken looks almost fully cooked add in the heavy whipping cream and tomato paste. Using a spatula mix in the tomato paste so it runs smooth through the heavy whipping cream. It should be an orange color at this point. Turn the heat to medium-low and cover with a lid for 5-7 minutes. Remove lid and combine. The chicken is fully cooked and you should be able to eat it. However, if you like a thicker curry sauce allow it to reduce with the lid off until it reaches the consistency you like. Serve with low carb naan or over cauliflower rice. Enjoy! NOTE:You can store the butter chicken in a sealed container for up to 10 days in the fridge and 2 months in the freezer. You can also use chicken thighs instead of breast for a higher fat content. notes: Total time: 30minutes Prep time:10minutes Cook time:20minutes Servings: 4servings Calories per serving: 385kcal Fat:26.75g Carbohydrates:6.25g. Fiber 0.25g. Protein26.5g. Net Carbs: 6g