This is an authentic recipe that a very dear coworker shared with me many years ago. I was so happy when I realized it’s completely keto! The recipe as written is quite spicy so cut down or omit the spice for your personal preference.<\/p>\n

* Indian Chicken *<\/p>\n

Start by making ginger garlic paste<\/strong>…it’s about 4 cloves of garlic and a thumb of ginger blended with a tiny bit of water into a thick paste<\/p>\n

1 lb chicken breasts cut into small chunks
\n1\/2 tsp salt
\n1\/2 tsp turmeric
\n1\/4 tsp chili paste<\/a>
\nhalf of the ginger garlic paste<\/p>\n

Mix all of this together and let marinate for at least an hour<\/em><\/p>\n

Cook the chicken in oil and set aside.<\/em><\/p>\n

1 onion, diced small
\n1 tomato, diced small<\/p>\n

Heat 4 tbl oil on medium and add a few pinches of cinnamon and 5-6 cloves (I remove the cloves once oil is fragrant)<\/em><\/p>\n

Saute onions in fragrant oil until softened, add the rest of the ginger garlic paste and saute for a min then add:<\/em><\/p>\n

1\/2 tsp turmeric
\n1\/4 tsp chili paste<\/a>
\n1 tsp coriander powder<\/p>\n

Stir together and add diced tomato and cook until soft.<\/em><\/p>\n

Add cooked chicken and cook until brown, stirring often!<\/em><\/p>\n

Serve with chopped green onions, plenty of fresh cilantro and iceberg lettuce for wrapping.<\/p>\n

Sour cream is a welcome addition to help cool the spice!<\/p>\n

 <\/p>\n

I also like to serve this with fried egg strips . . .<\/p>\n

It’s just a couple eggs beaten with salt, pepper and chili paste<\/a> (optional).<\/p>\n

Fry in a small oiled pan over medium high heat (like an omelet) lifting sides to spread egg underneath. Flip over when it’s mostly cooked on top and fry other side (will puff up!) then flip over like an omelet and remove to cutting board to cut into slices.<\/em><\/p>\n

<\/p>\n

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\nFull of flavor and spice – absolute perfection <\/p>\n

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