I kind of hate the question “What’s your favorite food?” because it’s so hard for me to choose.
I love food – obviously. I made a career out of it. And my love for food runs deep – seriously, like alllll foods.
But sometimes people just want a specific answer. So when I have to get specific with it, I almost always choose Indian.
Indian food is delicious in every way. I love the tangy, spicy, savory, satisfying mix of it all. The smells and the bright colors of the dishes are to die for, in my humble opinion.
But with all that heavy rice and thick sauces, Indian food isn’t the most keto-friendly of foods. So if you’re an Indian food lover like me, we wanted to bring a little joy to your plate with a keto inspired chicken masala.
This chicken masala uses easy ingredients and doesn’t take much work at all. You’ll cook down your onions, add the chicken and spices and cook until the meat is done.
Afterwards, you’ll add the tomato paste and coconut milk (use full-fat for the best results) and simmer for 20 minutes or so. Keep an eye on it and stir occasionally to ensure all those flavors are melding together.
Once it’s coming together nicely, stir in some lime juice. I like mine on the tangier side so I might use more than suggested but it’s totally up to you and how you like it. Don’t forget to salt and pepper to your preferences as well. Throw that fresh cilantro on top – not only will it add a bite of nice flavor but the color is amazing on top of the chicken as well.
Last, but not least, the cauliflower rice. This is a SUPER easy way to get in your veggies for the night. Eating this chicken masala on top of your cauli rice really rounds this dish out nicely. Check your local grocery store for pre-riced cauliflower to make this as easy as possible.
And voila! Keto chicken masala!
Keto Chicken Masala
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion diced
- 1 pound chicken breasts cubed
- 2 tablespoons coriander
- 2 teaspoons cumin
- 1/2 teaspoon cardamom
- 2 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 4 tablespoons tomato paste
- 1 cup coconut milk
- Juice of 1 lime
- Sea salt and fresh ground pepper to taste
- Chopped cilantro
- Cauliflower rice for serving
Heat the butter and oil in a deep, heavy pan over medium high heat. Add the onion and cook until soft. Add the chicken, cook until browned and add spices, garlic and ginger. Cook for another minute.
Add the tomato paste and coconut milk, and simmer for 20 minutes. Stir in the lime juice, season to taste with salt and pepper, and add a handful of chopped cilantro.
Serve over the cauliflower rice.
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