Keto Connect-Butter Chicken

1 lb chicken breast
1 cup Heavy Whipping Cream
2 tbsp Butter
1.5 tbsp tomato paste
2 cloves garlic
1/4 medium Onion
1.5 tsp turmeric powder (I DO 1tsp turmeric and 0.5 tsp curry powder instead)
1 tsp ground ginger
1 tsp Pink Salt
3/4 tsp chili powder
1/2 tsp ground cinnamon
18 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)

Cut the chicken up into bite sized chunks and generously coat them in the turmeric, ginger, salt, chili powder and cinnamon. Set aside in a bowl. Heat a skillet to medium heat and add the butter. As the butter melts dice the onion and garlic and add it to the pan. Cook for 2-3 minutes until the onions are translucent and fragrant. Increase the pan heat to medium-high and add the chicken. Cook it almost entirely through - the outside should be white and this will take about 3-5 minutes. Once the chicken looks almost fully cooked add in the heavy whipping cream and tomato paste. Using a spatula mix in the tomato paste so it runs smooth through the heavy whipping cream. It should be an orange color at this point. Turn the heat to medium-low and cover with a lid for 5-7 minutes. Remove lid and combine. The chicken is fully cooked and you should be able to eat it. However, if you like a thicker curry sauce allow it to reduce with the lid off until it reaches the consistency you like. Serve with low carb naan or over cauliflower rice. Enjoy! NOTE: You can store the butter chicken in a sealed container for up to 10 days in the fridge and 2 months in the freezer. You can also use chicken thighs instead of breast for a higher fat content. Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FBEEZY.