Indian Butter Chicken Inspired Stew
9.7g
Net Carbs
31.9g
Protein
17.4g
Fat
3.2g
Fiber
331
Calories
Ingredients:
- 3 tablespoons Unsalted, Butter, Stick
- 3 teaspoons fresh ginger root Canadian Nutrient File
- 1 med fresh onion, mature FNDDS
- 2 cups fresh cauliflower USDA
- 1 1/2 teaspoons fresh garlic FNDDS
- 2 teaspoons garam masala spice blend Spice Hunter
- 1/2 teaspoon ground cumin, 036800328228, organic Red Monkey
- 1 teaspoon chili powder, 036800328198, organic Red Monkey
- 20 ounces raw chicken thigh, skinless USDA
- 3/4 teaspoon table salt USDA
- 1 cup canned crushed tomatoes USDA
- 1 1/2 cups chicken broth FNDDS
- 1/2 cup heavy whipping cream USDA
- 1/2 ea fresh lime FNDDS
- 1/4 cup fresh cilantro, leaves USDA
Directions:
- Cut chicken into 1-inch cubes and season with ½ teaspoon salt. In a large Dutch oven or soup pot, melt one tablespoon butter over medium-high heat. Working in batches if needed, add a single layer of chicken, cooking until both sides are browned, about 4 minutes per side. Place into a bowl and set aside.
- Reduce heat to medium, add remaining butter to the pot and sauté thinly sliced onion until becoming translucent, about 3 minutes. Add remaining salt, grated fresh ginger root and minced or pressed garlic, sautéing until fragrant, about 30 seconds. Add bite size cauliflower and sauté stirring occasionally until beginning to brown, about 3 minutes. Sprinkle the garam masala, chili powder and cumin over the vegetables and continue to sauté about 30 seconds until fragrant.
- Add the chicken and any accumulate juices back into the pot along with crushed tomatoes and chicken broth. Increase heat to bring to a boil. Reduce heat to medium low, cover partially and cook until cauliflower is tender, about 10 minutes. Remove from heat and stir in the heavy cream. Serve warm with a lime wedge and 1 tablespoon cilantro. Each serving is about 1 ¼ cups stew.
