Low Carb Pakistani Curried Chicken. When we were at Michigan State University back in the stone ages, we had a lot of foreign exchange students and some of our friends were from Pakistan. I used to always love our pot luck dinners with them because the women would invariably bring a spicy, and I do mean spicy, chicken dish. Now I had never eaten chicken all cut up and still with the bones in them but hey, I was learning so I didn’t question it, I just ate it.
So here I am 50 years later and um, I take the bones out now and anyway I probably couldn’t sell you on the idea of a low carb Pakistani curried chicken with the bones still in anyway. I don’t know this for a fact but these women did not know what “curry powder” or “garam masala” was. They made their own spice mixes all from scratch. Hell, I didn’t know what this stuff was but I sure knew I loved it. So…this is my modern day version and you may adjust the spices as you wish. It is pretty tasty the way it is but also relatively tame when it comes to spiciness.
I have shown mine eaten with Cauliflower Grits and these are not to be confused with plain ole cauliflower rice. The grits are a totally different animal and will definitely soak up some of that wonderful sauce.
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- 1-1¼ Lbs Boneless Chicken Thighs
- ¼ C Olive Oil
- 1 Medium Onion Diced Small
- 1 Can Crushed Tomatoes (Diced Work As Well-See Below)
- ½ C Water (+ More If/As Necessary)
- 2 T Tomato Paste
- 1 t Ginger Paste
- 1 t Garlic Paste
- 2 t Ground Coriander
- 1½ t Ground Cumin
- 1 t Curry Powder
- 1 t Cayenne Pepper
- 1 t Crushed Red Pepper Flakes
- 1 t Salt
- ½ t Garam Masala
- ½ t Turmeric
- 1 C Cilantro (Divided)
- ½ C Full Fat Yogurt (I Used Labne)
- Put all dry herbs & spices into a small dish.
- Cut chicken thighs into small bite-size pieces.
- In a large skillet sauté onions in olive oil until just beginning to brown on the edges.
- Add garlic & ginger paste.
- Add herbs & spices & “toast” for a couple of minutes.
- Add diced chicken and begin to cook.
- Add tomato paste & cook another couple of minutes. (Mixture will be very thick).
- Add about ½ the tomatoes & water and simmer uncovered 10-15 minutes.
- Add last of the tomatoes & water.
- Add ½ C Cilantro and the yogurt, again mixing to thicken and adding water only if necessary.
- Plate and sprinkle with last of the cilantro.
- 4 Servings
- 350 Calories, 27.3g Protein, 25.1g Fat, 7.2g Carbs, 1.5g Fiber, 5.7g Net Carbs
- To reiterate, this is easy, quickly made, and to-die-for good.
- I use my immersion blender to mix the tomatoes & water to make kind of a sludge but if you are using crushed tomatoes (I used diced) it shouldn't be necessary.