Title : Indian Butter Chicken : With Oven-Baked Cauliflower : Low Carb
link : Indian Butter Chicken : With Oven-Baked Cauliflower : Low Carb
Indian Butter Chicken : With Oven-Baked Cauliflower : Low Carb
Ingredients:
Serves Six (amend as necessary)
Indian butter chicken
12⁄3 lbs (750g) boneless chicken thighs
¾ cup (175ml) heavy (double) whipping cream
1 tomato
1 yellow onion
2 tbsp. fresh ginger
2 garlic cloves
1 tbsp. tomato paste
1 tbsp. garam masala seasoning
½ tbsp. ground coriander
½ tbsp. chili powder
1 tsp salt
3 oz. (75g) butter or ghee
Oven-baked cauliflower
1 lb (450g) cauliflower
½ tsp turmeric
½ tbsp. coriander seed
½ tsp salt
¼ tsp ground black pepper
2 oz. (50g) butter
Serving
½ cup (125ml) fresh cilantro (optional)
4 tbsp. (60ml) heavy (double) whipping cream (optional)
Instructions
can be seen here
Did you know that "Cauliflower traces its ancestry to the wild cabbage, a plant thought to have originated in ancient Asia Minor, which resembled kale or collards more than the vegetable that we now know it to be.
The cauliflower went through many transformations and reappeared in the Mediterranean region, where it has been an important vegetable in Turkey and Italy since at least 600 B.C.
It gained popularity in France in the mid-16th century and was subsequently cultivated in Northern Europe and the British Isles. The United States, France, Italy, India, and China are countries that produce significant amounts of cauliflower.
Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fibre, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B1, B2, and B3, the minerals potassium and magnesium, and protein."
More great cauliflower information can be found at the Worlds Healthiest Foods site here.
The cauliflower went through many transformations and reappeared in the Mediterranean region, where it has been an important vegetable in Turkey and Italy since at least 600 B.C.
It gained popularity in France in the mid-16th century and was subsequently cultivated in Northern Europe and the British Isles. The United States, France, Italy, India, and China are countries that produce significant amounts of cauliflower.
Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fibre, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B1, B2, and B3, the minerals potassium and magnesium, and protein."
More great cauliflower information can be found at the Worlds Healthiest Foods site here.
WHF is a not for profit site of good food information.
The cauliflower is one of the most versatile foods in the 'low carbers 'recipe book. From cauliflower cheese to finely grated as a rice substitute or mash with butter and use as a topping for shepherds and fish pies etc. With minimal carb content and over three times the vitamin C as potatoes, a truly great food.
You will find a variety of articles and recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
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