Step 1

Cut the chicken thighs into pieces, add a spoonful of turmeric powder, two teaspoons of salt, a spoonful of cumin powder, and half a spoonful of black pepper, grasp well with your hands and marinate for half an hour.

Step 2

Prepare the ingredients, tomatoes, onion, garlic, ginger, butter, whipped cream.

Step 3

Cut the ingredients into pieces and set aside.

Step 4

Put the cut tomatoes, onion, garlic, and ginger into a cooking blender, add a spoonful of turmeric powder, half a tablespoon of curry powder, and a spoonful of paprika, and mix with a blender. You can leave some chopped onion for later use.

Step 5

Whip the ingredients into a paste and add 20 g of water.

Step 6

Add oil to the bottom of the pan, pour in the marinated chicken thighs and the remaining chopped onions, and stir-fry until the turmeric is colored.

Step 7

Add 20g butter and 50g light cream to the pan and stir-fry evenly.

Step 8

Pour in the crushed ingredient paste and add a spoonful of tomato paste for a richer flavor. Bring to a boil over medium heat to collect the juice.

Step 9

Collect the juice to your desired consistency and take it out of the pot.

Step 10

Sprinkle with chopped cilantro or parsley basil. Served with keto bread, I served it here with a pancake made of coconut flour and flaxseed. It’s delicious! Non-keto friends can serve it with toast or rice, it’s so fragrant!