Whole30 Chicken Curry
Ingredients
The curry
-
2 ½
Tbsp.
ghee
-
1
large
red onion
-
2
Tbsp.
ginger
-
6
cloves
garlic
-
1
Tbsp.
chili powder
-
2
Tbsp.
curry powder
-
½
tsp.
turmeric
-
½
tsp.
garam masala
-
dash
cinnamon
-
to taste
salt
-
as needed
water
-
1
cup
Roma Tomatoes
-
2
large
boneless skinless chicken breasts
-
4
cups
mushrooms
-
1
14-ounce can
coconut milk or cream
-
to taste
cayenne pepper
To serve
-
1
tsp.
ghee
-
1
tsp.
mustard seeds
-
2
serrano chiles
-
to taste
fresh cilantro leaves
Instructions
- Heat ghee in a skillet and sauté onions and ginger until softened.
- Add garlic and cook until fragrant.
- Stir in chili powder, curry powder, turmeric, garam masala, cinnamon, and salt, cooking until the mixture is toffee brown.
- Add tomatoes and cook until shiny, then blend into a smooth paste.
- Return the skillet to heat and add chicken, cooking until opaque.
- Add mushrooms and sauté until browned, then stir in the curry paste.
- Add water and coconut milk, simmer until thickened and chicken is cooked through.
- In a separate skillet, heat ghee and sauté mustard seeds and green chiles until popping.
- Serve curry over cauliflower rice, topped with mustard seed mixture and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
468
Total fat
38g
Total carbohydrates
19g
Total protein
19g
Sodium
153mg
Cholesterol
65mg
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