SLOW COOKER: KETO CHICKEN TIKKA MASALA (click here to print)

This makes a total of 5 servings of Slow Cooker Keto Chicken Tikka Masala. Each serving comes out to be 493 Calories, 41.2g Fats, 5.8g Net Carbs, and 26g Protein.

The Preparation

• 1 1/2 lbs. Chicken Thighs, bone-in skin-on
• 1 lb. Chicken Thighs, boneless/skinless
• 2 tbsp. Olive Oil
• 2 tsp. Onion Powder
• 3 cloves Garlic, minced
• 1 inch Ginger Root, grated
• 3 tbsp. Tomato Paste
• 5 tsp. garam masola (an indian spice)
• 2 tsp. Smoked Paprika
• 4 tsp. Kosher Salt
• 10 oz. can Diced Tomatoes
• 1 cup Heavy Cream
• 1 cup Coconut Milk (from the carton)
• Fresh Cilantro, chopped (to top)
• 1 tsp. guar gum or xanthan gum thickener

The Execution

1. De-bone chicken on the bone-in chicken thighs. Chop all chicken into bite sized pieces.
2. Add chicken to slow cooker and grate 1 inch knob of ginger over the top. Then add all dry spices into the slow cooker.
3. Add canned diced tomatoes and tomato paste into slow cooker, then mix well again.
4. Lastly, add 1/2 cup coconut milk and mix together thoroughly. Cook on low for 6 hours or high for 3 hours.
5. Once the slow cooker is done, add remaining coconut milk, heavy cream, and guar gum and mix thoroughly into the chicken. It should help the curry thicken well. Serve with side of your choice.

 ruled.me