Keto Chicken in Mild Curried Butter Sauce with Roasted Cauliflower and Minted Cucumber

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the cauliflower with 1 tablespoon olive oil, ground cumin, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.

2. 2

   Roast the cauliflower for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until the edges are browned and the florets are tender.

3. 3

   Meanwhile, in a medium bowl combine the cucumber with lime juice, lime zest, fresh mint, half of the cilantro, 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Chill until needed.

4. 4

   Pat the chicken thighs dry with paper towels and season them with 3/4 teaspoon salt and 1/4 teaspoon black pepper.

5. 5

   Heat a large skillet over medium-high heat. Add 1 tablespoon butter and brown the chicken for 3 to 4 minutes per side, working in batches if needed, until nicely colored. Transfer to a plate.

6. 6

   In the same skillet, reduce to medium heat and add the remaining 2 tablespoons butter. Add the onion and cook for 4 minutes until softened. Stir in the garlic, ginger, mild curry powder, and red pepper flakes, and cook for 1 more minute, stirring constantly.

7. 7

   Pour in the heavy cream and scrape the bottom of the skillet to release the flavorful bits. Cook over medium-low heat for 2 to 3 minutes until the sauce begins to thicken.

8. 8

   Return the chicken to the skillet along with any collected juices. Cook over low heat for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is silky. Finish with the remaining cilantro, and adjust with more salt and pepper if needed.

9. 9

   Serve the chicken with plenty of sauce, alongside the roasted cauliflower and the chilled minted cucumber.