This curry recipe is quite unique in flavor from any others I’ve tested. The fenugreek is what makes the difference. If you’re a curry fan, you will want to give this delicious recipe a try. I have had my jar of fenugreek for some time, but I bought it for Iranian cuisine, which uses fenugreek often. I had this thought of using it in an Indian dish and WOW! A great decision! An added note: despite the pepper(s) in this, the final dish is NOT too spicy. As always, I don’t like food too spicy and you won’t find such on my blog. Something about cooking Indian recipes seems to tone down jalapeno and cayenne in the final dish. Not sure why, it just does. This recipe is suitable for Phase 2 of Atkins and beyond, and Keto diets as well. Omit cashews or use almonds for Atkins Induction folks.
INGREDIENTS:
2 T. coconut oil (or butter)
16 oz. chicken breast, boned, skin removed, cut into big chunks
4 oz. onion, sliced
1 jalapeno, seeded and slivered (will not be hot in the final dish)
2 cloves garlic, minced
1/2 tsp. black pepper (a key flavor in this recipe yet too too hot)
1/8 tsp. cayenne pepper (final dish was NOT hot)
1 tsp. fenugreek seed, ground
Dash salt
¼ tsp. my Garam Masala
Dash turmeric (1-2 shakes from a shaker)
3/4 c. heavy cream
½ c. chicken broth
2 oz. cashew nuts (raw or roasted is OK)
3 Roma tomatoes, cut in chunks
1/8 tsp. xanthan gum (optional, if you want it thicker)
Garnish with a sprig of cilantro if you like
DIRECTIONS: Melt coconut oil over high heat in a non-stick wok or skillet. Add chicken and saute to brown on all sides. Add onion and saute until it, too, begins to brown. Add slivered jalapeno and garlic. Add all spices, cream and chicken broth, nuts and tomatoes. Lower heat to LOW and simmer for about 10-15 minutes or until flavors have had a chance to meld. Serve alone or over steamed cauliflower rice. For those not low-carbing at your table, I would offer a bowl of steamed basmati rice.
NUTRITIONAL INFO: Makes 5 servings, each contains: (does not include cauli-rice or basmati rice)
353 cals, 19 g fat, 9.4 g carbs, 1.48 g fiber, 8.92 g NET CARBS, 34.4 g protein, 457 mg sodium
Buttoni's Low-Carb Recipes 
Blend the water and cashews in a high-speed blender until extremely smooth. Stir the mixture into the pan. Simmer with the heat down to medium. Are Cashews Legumes
If I’m misinformed, please excuse me! I’m glad to hear it though because I love using unsalted cashews in my salads, along with some cheese, full blown meal LOL.
Perhaps the misconception is because peanuts and cashews are not legaly nuts at all but fruits.
You are right about peanuts and cashews not technically being nuts. Peanuts are actually a legume and cashews I recently learned are “fruit”, but Atkins lumps them into the nut group of foods, probably because of their physical similarity, texture and nutrient qualities. You’d have to ask Colette Heimowitz, the Atkins nutritionist that worked with Dr. Atkins, for their rationale foe lumping them into the “nuts” category. But they are fair game in phase 2 of the program and beyond. I misstated in my recipe blurb and have now corrected recipe to reflect they are not suitable for phase 1. That was my slip up.
Sounds absolutely devine! I’ll be sure to try it, only *without* the cashew… all nuts are allowed in Antkins, *exept* peanuts and cashew! So *definately* not induction!