2 tablespoons real butter
2/3 cup all natural peanut butter (or your choice of nut butter)
1 cup unsweetened all natural shredded coconut
4 drops of vanilla stevia (or sweetener of your choice) Note* if using a granulated sweetener add it to the butter when microwaving to melt.
1 tablespoon cocoa powder (optional)
Melt butter in microwave.
Stir in peanut butter.
Add sweetener and coconut. Mix well.
Spoon onto sheet pan.
Freeze for 5-10 minutes.
Store in the refrigerator, bagged
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
1 tsp ground ginger
1 tsp salt
3/4 tsp chili powder
1/2 tsp ground cinnamon
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.