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LOW CARB CHICKEN GARAM MASALA
25 oz. of chicken breasts
3 tablespoons of butter or ghee
An adequate amount of salt as a seasoning for taste
1 finely diced red bell pepper
1 and a quarter cups of heavy whipping cream
1 tablespoon of finely chopped fresh parsley
1 teaspoon of ground cumin (Garam masala)
1 to two teaspoons of ground coriander seed (Garam masala)
1 teaspoon of green ground cardamom (Garam masala)
1 teaspoon of ground turmeric (Garam masala)
1 teaspoon of ground ginger (Garam masala)
1 teaspoon of paprika powder (Garam masala)
1 teaspoon of chili powder (Garam masala)
A pinch of ground nutmeg (Garam masala)
Preheat the oven to 400F then place all the spices/ingredients for the Garam masala in a bowl and mix properly.
Cut the chicken lengthwise with the use of a knife then place a large non-stick skillet over medium heat.
Add in the butter and let it melt.
Once the butter is melted, add in the chicken breast and fry until it becomes golden brown in color.
Add in the garam masala mixed ingredients into the skillet and stir properly to combine.
Add salt as seasoning then add the chicken and its juice to a baking dish.
In a small bowl, add in the chopped bell pepper, coconut cream and rest of the garam masala mix then mix to combine.
Pour out the mixture over the chicken then place in the preheated oven.
Bake the chicken for about twenty minutes.
Once cooked, take out of the oven, add some parsley as a garnish and serve.
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