Keto Coconut Curry Chicken

4 tbsp Butter
1/2 of a small Onion, diced
2 cloves Garlic, minced
1 tbsp Ginger (grated, paste, or powder)
1 tbsp Cumin
1 tbsp Paprika
1 tbsp Tumeric
1 tbsp Coriander
1 tbsp Curry Powder
1 tbsp Garam Masala
1/4 cup Coconut Cream
14oz can Diced Tomatoes
1 tsp Crushed Red Peppers
1 tsp Salt & Pepper
1/2 cup Coconut Milk
1/4 cup Chicken Stock
1 tbsp Keto Friendly Sweetener *optional
1 lb Chicken Thighs
2 tbsp Olive Oil
1/4 tsp Xanthan Gum

In a medium sauce pan, melt butter on medium-high heat. Add onions, garlic, and ginger. Let simmer one minute. Add Cumin, Paprika, Tumeric, Coriander, Curry Powder, and Garam Masala. Let simmer one minute. Add Coconut Cream and Diced Tomatoes. Let simmer 5 minutes. Add Crushed Red Peppers, Salt & Pepper, Sweetener, Coconut Milk, and Chicken Stock. Bring to a boil, turn heat down to medium-low and allow to simmer.

In a large skillet, add olive oil and chicken. Brown both sides of chicken on medium-high heat.

Add sauce to skillet , turn heat down to medium and cover. Allow to simmer for 20 minutes. Flip chicken and sprinkle with xanthum gum. Mix sauce and turn heat up to medium-high. Let cook uncovered an additional 10 minutes until sauce is slightly thickened.

Serve with riced cauliflower