As you have probably worked out – I love a curry. I try to make authentic curries from scratch as they taste so much better. In this curry you make the sauce first then cook the chicken in it, so if you make a big load of the sauce you can freeze it in portion sizes that suit you then bring it out when you need it.

Keto Chicken Bhuna

3 tbsp. Ghee or a mixture of butter and oil

1 large onion, chopped

1 jalapeño, seeded and diced

2 cloves garlic, finely diced

2-3 tsp ginger and garlic paste

1 1/2 tsp garam masala

1/4 to 2 tsp. chilli powder, depending how hot you want it

2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground turmeric

1 tbsp. tomato pureé

4 medium tomatoes, chopped or 1 can chopped tomatoes

120 ml water, if needed

6 boneless skinless chicken thighs, cut into cubes or strips

Salt

2 tbsp. freshly chopped coriander

Lemon wedges, optional

In a large pan over medium heat, heat the ghee. 

Add onion and jalapeño and cook until soft and onions are beginning to take on colour, 5-6 minutes.

Add garlic and ginger & garlic paste and cook until fragrant for about 1 minute

Add garam masala, chilli powder, cumin, coriander, and turmeric and stir frequently to toast spices, 1 to 2 minutes more. 

Add tomato pureé and cook until it has darkened in colour, 1-2 minutes.

Add tomatoes and water and bring to a simmer. 

Cook until thickened slightly, 5 to 7 minutes, then stir in chicken.

Season with salt and bring back to a simmer. 

Cook, stirring occasionally, until chicken is tender and sauce is thick, 20 to 25 minutes. (If sauce becomes too thick add some water a tablespoon or two at a time.

Remove from heat, garnish with coriander, and serve with lemon wedges, if using.

Served here with fried konjak rice flavoured with coriander