companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Tuesday, October 17, 2017

Cardamom Cream Chicken

My guys just will not even try to like Indian food. I was so pleased last summer, when away at a teacher training, I got to eat some fabulous food with my friend Ruthie. She knew all the best things to order, and we had a great time. It was especially wonderful since we knew the rest of our week included mandatory meals at the college cafeteria. The food had not improved in the thirty years since I ate there as a college freshman.

I happen to be on a prescription right now that restricts dairy in my diet. I must guiltily admit that I use dairy all the time. Mostly cheese. It can be tough for me to plan three meals a day, all low carb, without cheese. This one was a winner for me. It is a simple take off on the traditional Butter Chicken, with no butter. I fed it to my slightly more adventurous son when he came over for dinner last night. Afterall, I had seen him order a curry inspired nacho dish at a street food event one time...

So easy. Just let the crock pot to the cooking. Then let the ingredients deliver the flavor! The most appealing taste in the flavor profile to me was the addition of the cardamom. It is so hard to describe. Rather like fresh, but not mint. Definitely worth the purchase. The spice blend of cardamom, cumin and coriander pairs beautifully with the coconut milk and incredibly tender chicken. I added some oven roasted vegetables on the side. No dairy, no problem. Wonderful meal. My JP really liked it. He commented twice, in fact. All good things.

I think if I don't tell my hubby that this is Indian food, he won't know it and will like it too.

Cardamom Cream Chicken

1 1/2 lb fresh boneless skinless chicken breast
1 small onion
1 tsp sliced deydrated garlic (may sub powder)
1 tsp coriander
1 tsp cumin
1 tsp cardamom
1/4 tsp cayenne pepper
1 Knorr Cilantro cube
2 tbsp tomato paste
1 can full fat coconut milk
2 tbsp diced chives

Place chicken in a slow cooker. Dice onion. Toss diced onion with garlic, coriander, cumin, cardamom and cayenne. Place in cooker. Combine coconut milk and tomato paste. Crumble cilantro cube into this mixture. Pour over chicken and onions. Bake on low for 7-8 hours. Shred chicken with two forks. Let cool for about 7-10 minutes to thicken the sauce. Plate and top with chives.

Serves 4:  361 calories   6 net g carb

It is now fall break at school, so I will be testing lots of recipes for the Thanksgiving edition of the Diner News. So much to get done! The holidays will be here before we know it.

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