One of the recipes we've recently tried from the Low Carb Gourmet Cookbook is "Butter Chicken". I'm not really sure why it's called this as it doesn't seem very butter chicken to me but it is tasty. It's basically a chicken curry recipe.
Ingredients:
680g Chicken breast cut into pieces
2 tbsp tandoori paste, or whatever flavour you can find, we had madras.
180ml Double Cream
1 tbsp butter
Fry off the chicken until it's golden brown. Add the paste and the cream and stir it all together. Cook for around 20 minutes until the chicken is cooked all the way through and the sauce has thickened. Stir in the butter.
We serve this with cauliflower but you could make cauliflower rice or mash if you prefer.
We really enjoyed this as it was very quick but produced a lovely flavoursome dish. It is relatively low carb and this figure will depend on the paste that you use. Ours was around 2.7g Carbs per portion. The above should serve around 4 people.
At the moment I don't seem to have a picture of this one so I'll have to remember next time we eat it.
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