This is one of our favorite dishes. If you like Indian food, you'll love this entree! Warning - it is SUPER spicy! If you're concerned about too much heat, decrease the spices by 25-50%.
This is served best with rice (I prefer the soft sticky Asian kind, but you can use basmati rice if you'd like). You may also serve this with naan, an Indian flatbread. A Sparkpeople recipe for naan may be found here.
What You'll Need:
3 pounds boneless, skinless chicken breast, cubed
1/2 stick butter
3 garlic cloves, minced
1 medium onion, chopped
1 medium head of cauliflower, chopped
15 oz can of tomato sauce, no added salt
1 tbsp cayenne pepper
1/2 tsp ginger
1 tsp curry
1 tsp cumin
1 tsp garam masala
1/4 tsp salt
½ cup light sour cream
Directions:
- Heat butter in pan.
- Cook chicken, and when halfway cooked, add onion, garlic, and cauliflower
- Add tomato sauce and spices
- Cover pan and allow to simmer for 5-7 minutes.
- Add the sour cream.
- Cover and simmer for 20 minutes
- Cook chicken, and when halfway cooked, add onion, garlic, and cauliflower
- Add tomato sauce and spices
- Cover pan and allow to simmer for 5-7 minutes.
- Add the sour cream.
- Cover and simmer for 20 minutes
Variations:
- Decrease fat further by using ¼ stick of butter instead of ½ stick
- Use a crock pot (I haven't tried this yet, but I assume 6 hours of medium heat is sufficient)
- To make Whole30 compliant, replace the butter with 1/8 cup of ghee. Also, replace the sour cream with coconut milk, adding slowly, starting at 1/4 cup at a time until the dish reaches your desired consistency and taste.
- Decrease fat further by using ¼ stick of butter instead of ½ stick
- Use a crock pot (I haven't tried this yet, but I assume 6 hours of medium heat is sufficient)
- To make Whole30 compliant, replace the butter with 1/8 cup of ghee. Also, replace the sour cream with coconut milk, adding slowly, starting at 1/4 cup at a time until the dish reaches your desired consistency and taste.