Category: Indian

Keto Naan #2

Keto Naan #2

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Ingredients
  

  • 2 1/2 tsp active dry yeast
  • 1 1/2 tsp honey (will be eaten by yeast)
  • 2 Tbsp water lukewarm
  • 1 c almond flour
  • 3 Tbsp coconut flour
  • 2 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp apple cider vinegar
  • 1 egg lightly beaten

Instructions
 

  • Proof the yeast by mixing it with the honey and lukewarm water in a small bowl or cup. Cover with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly.
  • Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in food processor. Pulse until thoroughly combined.
  • Pour in the apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Stop the food processor and add in the yeast mixture. Pulse a few times until the dough comes together. The dough should be sturdy, but sticky to touch. Form into a ball, cover with a kitchen towel and allow to rest in a warm draft-free spot for 30-60 minutes.
  • Wrap the rested dough in cling film and knead it through the plastic for a minute or two.
  • Divide the dough into four pieces. Roll fairly thin between two sheets of parchment or waxed paper with a rolling pin.
  • Heat up a skillet on medium heat.
  • Heat up a little oil or butter, add the rolled out naan and cover immediately with a lid. Cook for 30-40 seconds on each side, until lightly charred and bubbly.

Notes

After all the version of keto naan I've tried, this recipe worked really well.  A keeper.

Chicken Coconut Curry

Chicken Coconut Curry

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Ingredients
  

  • 2 Tbsp olive oil
  • 4 boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 yellow onion sliced
  • 2 cloves garlic crushed
  • 2 tsp ginger fresh, finely grated
  • 2 long red chilies finely chopped, plus extra sliced to serve
  • 1/2 tsp turmeric
  • 2 tsp brown mustard seeds
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 400 ml coconut cream (1 can. Coconut milk can be used, if separated.)
  • lime juice to taste
  • Fish sauce to taste

Instructions
 

  • Heat half the oil in a large saucepan or wok over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining chicken.
  • Add the remaining oil and the onion to the pan. Cook stirring, for 3-4 minutes or until softened. Add the garlic, ginger, chilli, turmeric, mustard seeds, cumin and coriander. Cook, stirring, for 2 minutes or until aromatic. Add the coconut cream and the chicken. Bring to the boil. Partially cover and reduce heat to low. Simmer for 20 minutes or until the chicken is tender.
  • Remove curry from heat and season with lime juice and fish sauce, to taste. Sprinkle with the extra chill if desired, and serve with tumeric cauliflower rice.

Keto Naan Bread with melted garlic butter

Keto Naan Bread with melted garlic butter

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Ingredients
  

  • 4 oz butter
  • 2 cloves garlic minced
  • 3/4 cup coconut flour
  • 2 tbsp ground psyllium husk powder
  • 1/2 tsp onion powder optional
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/3 cup coconut oil melted
  • 2 cups boiling water
  • coconut oil for frying (optional)
  • sea salt

Instructions
 

  • Mix all dry ingredients in a bowl. Add oil and boiling water (hold some of it back in case it's not needed) and stir thoroughly.
  • Allow to rise for five minutes. The dough will turn firm fairly quickly, but stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny then add more psyllium husk until it feels right. If it's too firm, add some of the remaining water. The amount needed may vary depending on what brand of husk or coconut flour you use.
  • Divide into 6 or 8 pieces and form into balls that you flatten with your hands directly on parchment paper or on the kitchen counter.
  • Fry rounds in a skillet over medium heat until the Naan turn a nice golden color. Depending on your skillet you can add some coconut oil to it so the bread doesn't stick.
  • Heat the oven to 140°F (70°C) and keep the bread warm while you make more.
  • Melt the butter and stir in the freshly squeezed garlic. Apply the melted butter on the bread pieces using a brush and sprinkle flaked salt on top.
  • Pour the rest of the garlic butter in a bowl and dip pieces of bread in it.

Butter Chicken

Butter Chicken

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Ingredients
  

  • 2.2 lbs boneless, skinless chicken breasts cut in 1" - 2" cubes
  • 2 Tbsp lemon juice
  • 2 cloves garlic minced
  • 1 Tbsp garam masala
  • 1 tsp kosher salt
  • ¼ cup vegetable oil
  • 2½ cups onion chopped, about 2 medium-large
  • 2 Tbsp garlic coarsely chopped
  • 2 Tbsp garam masala
  • 2 tsp paprika
  • ¼ tsp cinnamon
  • 2 tsp kosher salt or to taste
  • 2 cups diced tomatoes
  • ¾ cup heavy cream
  • 2 Tbsp butter
  • fresh cilantro chopped, to garnish (optional)

Instructions
 

  • Combine first five ingredients in a zip-top bag or shallow baking dish, massaging the marinade into the chicken. Let stand at room temperature while you prepare the sauce, or marinate in the fridge overnight.
  • Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.
  • Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream and carefully puree using an immersion blender (or standing blender, but do it in batches or the steam will blow the top off).
  • Return sauce to saucepan and bring to a simmer. Add chicken to the sauce, cover, and simmer over medium-low heat until cooked through, about 12 minutes (remove a couple of pieces to make sure they are no longer pink inside). A gentle simmer is required to gently cook the breasts so they don't become tough, and you don't want to overcook them.
  • Stir in butter, taste and add more salt to taste. Serve sprinkled with cilantro, if desired.