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  2. 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 Pink 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!

    Calories: 385kcal | Carbohydrates: 6.25g | Protein: 26.5g | Fat: 26.75g | Fiber: 0.25g

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