Chicken Tikka Masala

MAKES: 8 servings
COOKING TIME: 5 to 6 hours
There’s nothing as comforting as tender chicken cooked in creamy coconut milk and a homemade curry paste, so put down that take-out menu and get ready to make the best—and easiest!—keto-friendly chicken tikka masala you’ve ever tasted.

1/4 cup (55 g/1.9 oz) ghee or other healthy cooking fat
1 small (70 g/2.5 oz) yellow onion, chopped
1 recipe Tikka Masala Curry Paste
1 large (240 g/8.5 oz) tomato, diced (or use canned diced tomatoes)
11/2 cup (360 ml) chicken stock
2.7 pounds (1.2 kg) boneless and skinless chicken thighs, cut into 11/2-inch (4-cm) chunks
11/2 cans (600 ml/20 fl oz) coconut milk
Salt and pepper
Suggested sides: cauli-rice (shown here) or shirataki rice (shown here)
Optional: 1/3 cup (30 g/1.1 oz) flaked toasted almonds and fresh cilantro for garnish


Preheat the slow cooker. Grease a large heavy-based saucepan or Dutch oven with the ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, or until lightly browned. Add the tikka masala paste and cook for a minute, stirring frequently. Mix in the tomatoes and stock, and transfer the mixture to the slow cooker. Add the chicken chunks, cover with a lid, and cook on low for 4 to 6 hours. Stir in the coconut milk in the last 30 minutes of the cooking process.
When done, taste and season if needed. Serve with steamed cauli-rice or shirataki rice. Optionally, top with flaked toasted almonds and fresh cilantro. To store, let it cool, and refrigerate for up to 4 days or freeze for up to 3 months.
Total carbs: 8.5 g / Fiber: 2.6 g / Net carbs: 5.9 g / Protein: 32.7 g / Fat: 34.7 g / Energy: 468 kcal
Macronutrient ratio: Calories from carbs (5%), protein (28%), fat (67%)