Slow-cooked Butter Chicken : Low Carb Recipes : Edify

Pure, White and Deadly by John Yudkin Saturated fat doesn't actually make you fat, nor does it give you Heart Disease. It's actually really good for you. Eat your food, don't drink it! Dr Robert Lustig The sooner we recognise that fat was NEVER the issue, and, in fact, is vital to good health the better. Christine Cronau Cook REAL food from scratch. Avoid the supermarket aisles! If you don't look after your body, where else are you going to live? - Christine Schang
Share this Page on Facebook
Like us on Facebook
Home
Our Story
Your Stories
Why Low Carb/High Fat?
The Edify Food Pyramid
Where Do I Start?
         What Can I Eat?
         Cooking Tips
         Eating Out
         Drinks
         Life Without Bread
         How Do I Shop?
         Carb Cravings
         What We Eat
         Meal Ideas
Low Carb Recipes
The Resource Room
         Articles
         Videos
         Books
         Websites
The Science
         Initial Side Effects
         Blood Sugar Levels
Frequently Asked Questions
Our Blog
LCHF Forum
Snippets
The Permi In Us
Disclaimer
Contact Us


The Edify Low Carb High Fat Food Forum

Print this Recipe

Slow-cooked Butter Chicken

Low Carb Dinner Recipes and Ideas
Recipe by Michael
A traditional Indian butter chicken, easy to make and melt-in-your-mouth deliciousness. Rice is substituted with a cauliflower and broccoli mash which is a surprising hit. Serves 4.


Ingredients

Butter Chicken:
40g butter
2 tablespoons coconut oil
6-8 chicken thigh fillets
1 red onion
4 cloves garlic
2 teaspoons curry powder
1 tablespoon curry paste
1 teaspoon garam masala
140g tomato paste
400ml coconut milk
1 cup plain/greek yoghurt

Rice substitute:
20g butter
1 cauliflower head
2 broccoli heads
50mls thickened cream


Instructions

Melt 40g butter and coconut oil in a frypan over medium heat. Dice the chicken and onion into 1-2cm chunks, add to frypan with garlic and cook for 5-10mins (don't let the chicken cook beyond a white colour). Add the curry powder, curry paste, garam masala and tomato paste, stir to a smooth consistency. Carefully transfer to a slow-cooker, stir in the coconut milk and yoghurt. Cover and cook on high for 4-6 hours or low for 6-8 hours. Alternatively leave in the pan and cook on the lowest setting for 4 hours.

Rice substitute:
Finely chop the cauliflower and broccoli, add to a pot and boil for approximately 15mins. When soft, strain the vegies. Turn the stove off but place the pot back on the heat and add 20g butter. Once the butter has melted return the vegies and cream, mash well.

Serve the mash on the bottom and spoon the butter chicken over the top.

Enjoy!