I love a dish with a creamy texture, I feel indulgent and find that I stay fuller, longer. This is a dish that I made up a few years ago when I wanted something creamy, spicy and different. I guess that this dish can be classified as Indian but you will hopefully think that it is delicious!
2 tablespoons butter
1 large onion, diced
4 large chicken breasts, cubed (feel free to use dark meat, I do! Then use 3-4 lbs worth or ¾ of a family sized package)
½ cup cream
½ tablespoon cumin
½ tablespoon coriander
½ teaspoon cinnamon
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon basil
Sautee the onion on medium heat in butter until translucent (5 minutes) and add the chicken. Allow the chicken to brown on all sides.
Add the spices and allow them to cook for an additional 2 minutes.
Turn the heat down to low and add the cream, let it simmer with the cover on for 15-20 minutes until the chicken is fully cooked.
Remove from heat and serve over rice or eat on a bed of steamed smashed cauliflower for a low-carb option.