This Indian dish tastes far more complicated than it is. Served with low-carb riced cauliflower for an easy and delicious weeknight meal. It can also be made in advance and put into the freezer. It freezes and reheats beautifully, which is why I doubled the original recipe. If you want to make a small batch to try, just half everything.

INGREDIENTS:

3 pounds boneless skinless chicken thighs
1/2 cup coconut oil or ghee
2 small diced onions, about 5 ounces
4 cloves minced garlic
2 Tablespoons fresh grated ginger
4 Teaspoons each Curry and Masala
1 Teaspoon each Turmeric and chili powder
16 ounce can of unsweetened diced tomatoes
1/2 cup heavy whipping cream or creamed coconut milk
4 Teaspoons coconut flour or 4 Tablespoons almond flour (optional, but recommended)

DIRECTIONS:

• Measure out spices, dice onions, mince garlic.
• Dice chicken thighs into 1 1/2 inch chunks
• Heat a large saucepan over medium-high heat, add coconut oil or ghee, onions, ginger, and garlic and cook until fragrant, 3 to 5 minutes, stirring constantly.
• Add all spices and cook for another minute or so.
• Pour in the tomatoes, including the juice, and stir well.
• Add diced chicken and stir to coat; season with salt and bring to a boil.
• reduce heat to medium-low, cover, and cook for 30 minutes, stirring occasionally.
• Remove cover, add the heavy whipping cream or creamed coconut milk.
• Add the almond or coconut flour, if using.
• Stir and cook for another five minutes. Remove from heat.

Serve over riced cauliflower