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Make-ahead, Low Carb Chicken Masala with Roasted Cauliflower
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Make-ahead, Low Carb Chicken Masala with Roasted Cauliflower

Nicola Davis

Low Carb,Keto
| 770 calories

Looking for an Indian dish that is low carb and keto friendly? Our Make-Ahead Low Carb Chicken Masala with Roasted Cauliflower recipe is an impressive main course.

Prep Time: 45 minutes

Cook Time: 45 minutes

Servings: For 4 servings

Ingredients

Roasted cauliflower
  • 1 head (approximately 18 oz or 500 grams) cauliflower, broken into florets
  • 3 tbsp olive oil
  • 2 tsp cumin seeds
Chicken curry
  • 2 pounds (.9 kilograms) boneless and skinless chicken thighs, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 10 oz (285 grams) yellow onion, diced
  • 1 oz (28 grams) fresh ginger, peeled and finely chopped
  • 1 14.5 oz can of diced tomatoes
  • 1/3 cup Nando’s PERi-PERi sauce, in the flavor of your choice
  • 2 tbsp curry powder
  • 1 tbsp turmeric
  • ½ tsp salt
  • 1 cup almond flour
  • Fresh cilantro, washed and coarsely chopped

Instructions

Step 1

Prepare the roasted cauliflower. Preheat oven to 450 degrees.

Step 2

Toss the florets in the olive oil, cumin, and salt.  Place on baking tray and cook for 30-35 minutes until just browned, tossing after 10 minutes.

Step 3

While the cauliflower roasts, prepare the chicken curry. Heat oil in a large Dutch oven to medium high heat.

Step 4

Sauté the onions, garlic, and ginger. Add the curry powder and turmeric and lightly toast.

Step 5

Add the chicken cubes and cook until the meat has browned, stirring occasionally to prevent the spices from burning.

Step 6

Add Nando’s PERi-PERi sauce and tomatoes. If this does not cover the chicken, add water until the chicken is just covered. Reduce heat to medium low and simmer 20 minutes covered.

Step 7

Stir in almond flour and cook for another 5 minutes.

Step 8

Serve with roasted cauliflower and fresh cilantro.

PERi-PERi Sauces

8 items

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