This is a low carb (and gluten free) curried chicken you will find in Indian restaurants. The recipe below uses chicken breasts; I tend to use an equivalent amount of dark meat, or two whole chickens. The dark meat is much moister then the breasts in my opinion.
8 chicken or turkey breasts without skin
2 cups sour cream
2 garlic cloves, crushed
1 tbsp medium curry powder
2 tsp ground ginger
11/2 tsp ground cumin
11/2 tsp ground coriander seed
1 tsp salt
1/2 tsp ground turmeric
With sharp knife, make shallow slits in top and underside of chicken.
Combine sour cream, garlic, curry powder, ginger, cumin, coriander seed, salt and turmeric in a medium bowl. Stir to mix well.
Place chicken in a 9 x 13-inch glass baking dish, cover with curry mixture and marinate overnight.
Remove from marinade.
If cooking breasts only, wrap each chicken breast in foil. Bake in 350°F oven 45 minutes, or until tender and no longer pink. Remove chicken from foil; drain. Broil 6-inches (15 cm) from heat about 2 minutes (set timer to prevent burning) or until golden.
If cooking smaller pieces of dark meat, cook chicken on grill until thoroughly cooked. You should get dark/burnt marks
Each serving approximately 3.1 g carbs
