This is a recipe that was posted by British Claire 84. I love it and had it saved. Nice and creamy:
Claire's slightly altered and Carb counted -
Makhni Chicken Curry Slow Cooker (Crock Pot) Recipe
Makhni (Buttery) skinless bone-less chicken breast is made with butter, cream and yogurt Compare this with
Traditional Makhni Chicken . We will not marinate the chicken in this recipe.
Ingredients
1. Cooking oil: ¼ Cup
(0.0 carbs)
2. Skinless boneless chicken breasts: 4
(0.0 carbs)
The chicken should be cut into bite size pieces.
3. Finely chopped Onion almost pureed: 100g
(7.0 carbs)
4. Salt: ½ teaspoon
(0.0 carbs)
5. Ground Cayenne: ¼ teaspoon
(0.4 carbs)
3. Minced Garlic: 1 Tablespoon
(3.2 carbs)
4. Ginger Chopped: 1 Teaspoon
(0.4 carbs)
5. Curry Powder: 2 Teaspoons
(2.0 carbs)
6. Full fat natural Yogurt: 75g
(4.9 carbs)
7. Tinned Chopped tomatoes: 200g
(5.8 carbs)
8. Butter (unsalted): 2 Tablespoons
(0.0 carbs)
9. Water: ¼ Cup
(0.0 carbs)
9. Garam Masala: 1 teaspoon
(2.0 carbs)
10. Double cream: 300ml
(4.8 carbs)
Total carbs for whole recipe = 30.5g carbs
Therefore to serve to four people = 7.6g per person
Method
1. Heat oil in a heavy bottom pan.
2. Fry chicken pieces till opaque white to light brown. Remove with slotted spoon and put in the crock pot.
3. Add Onions, salt and cayenne to hot oil in the pan. Sauté till onions are translucent and the edges start to turn brown.
4. Add garlic and ginger. Sauté another 2 minutes.
5. Add curry powder, sauté 30 second.
6. Add Yogurt, sauté till almost all the moisture from the yogurt is consumed.
7. Add Tomatoes and butter. Heat till almost bubbly. Transfer to crock pot.
8. Rinse out the pan with water and add water to the crock pot. At this point we are done with the pan.
9. Add remaining ingredients. Stir. Cover the crock pot set at high. Cook for 40 minutes.
10. Turn down cooker to low, cook for additional 5 to six hours. You may cook at high and save about two hours.