I love curry and we had leftover chicken that needed a bit of spicing up! I found this recipe which sounded good. I didn’t do any of the raw chicken marinade part of the recipe, I just made the sauce and then folded in the diced leftover chicken. To me the recipe seemed a little overly complex, recipes should be simple. I like layers of flavour in my curries and it’s really important to cook dry spices off at the beginning in a little oil so that they aren’t harsh. Add a little water to them to prevent them burning. I added a good quality tikka masala paste to the other spices. This was a spicy curry rather than hot but it was excellent. I would recommend it.
Prep time: 5 mins | Cook time: 25 mins | Servings: 6
Nutrition (serving size 1 cup): Calories 385 | Total Carbs 9g | Net Carbs: 7g | Protein 32.3g | Fat 24g | Saturated Fat 13.5g | Fibre: 2.1g | Sugar: 5.1g
Chicken marinade: (Please note, I missed out the need to marinate the raw chicken as I used leftover cooked chicken, diced)
- 5 skinless chicken breasts (750g), diced
- ½ cup (120g) plain yogurt
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp each cumin, paprika
- ¾ tsp salt
- 1 tbsp lemon juice, optional
Sauce: (I just made the sauce)
- 2 tbsp butter (I used a lactose-free butter)
- 1 small yellow onion diced
- 2 garlic cloves, minced (I used garlic paste instead)
- 1 tbsp fresh ginger grated (I used ginger paste instead)
- 1 tsp each garam masala, cumin, ground coriander
- ½ tsp each turmeric, paprika, chili powder (I used 3 tsp of tikka masala paste instead)
- 1.5 cups (360g) passata
- 1 tbsp tomato puree
- ¾ tsp salt
- 1 cup double cream (I didn’t use any cream, as I felt it wasn’t needed)
- ¾ tsp erythritol, optional (I didn’t add this, as it was sweet enough)
- water to thin (Yes this was needed to get it to the right consistency.
- Add the diced chicken to a large bowl with the chicken marinade ingredients and mix to combine. Leave to marinade for at least 15 minutes or ideally overnight, covered in the fridge.
- Heat 1 tbsp of butter or oil in large non-stick frying pan.
- Fry the chicken for about 3 minutes per side, or until golden and almost cooked through. About 8 minutes in total. Remove from the pan.
- Note: I had leftover cooked chicken, I diced this up and used this instead, and added after the sauce was made.
- Add the remaining 1 tbsp of butter to the pan and fry the onions for 3 minutes on a medium heat until golden and softened.
- Next add the garlic, ginger and spices and fry for 1 more minute until fragrant. (I added tikka masala paste as a substitute for some of the spices).
- Once fragrant, add the passata. Turn the heat down to a simmer and cook for a further 10 minutes or until thick.
- Add the cream and optional low carb sweeter if using. (I didn’t add any cream or sweetener).
- Once the sauce is ready to your liking, put the chicken back in the pan and cook for about 5 minutes until the chicken is fully cooked through and warm.
- Serve and enjoy!! I served mine with cauliflower rice and homemade flatbreads.
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[…] made these to go with the chicken tikka masala. It’s a gluten-free recipe and was very easy to make. I put everything in a food processor […]