YIELD: 4 generous servings, each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 42 grams of protein.
INGREDIENTS:
- 4 or 5 chicken quarters, cut up and skinned
- 1 medium onion
- 1 tablespoon butter
- 1 rounded tablespoon curry powder
- 1 cup heavy cream
- 3 or 4 cloves of garlic, crushed
- 1/2 cup water
INSTRUCTIONS:
- Preheat the oven to 375°F.
- Arrange the chicken in a shallow baking pan. Chop the onion, and scatter it over the chicken.
- Melt the butter in a small, heavy skillet, and saute the curry powder in it for a couple of minutes-just until it starts to smell good.
- Mix together the cream, garlic, water, and sauteed curry powder, and pour this over the chicken. Bake it, uncovered, for 1 hour to 1 hour and 20 minutes, turning the chicken over every 20 to 30 minutes so that the sauce flavors both sides.
- To serve, arrange the chicken on a platter. Take the sauce in the pan (it will look dreadful, sort of curdled up, but it will smell like heaven) and scrape it all into your blender. Blend it with a little more water or cream, if necessary, to get a nice, rich, golden sauce. Pour it over the chicken and serve.
NOTE:
- Take a look at the first ingredient in this recipe-the chicken is skinned, right? Now, that’s not because you can’t have chicken skin on a low-carb diet, it’s because cooking chicken with the skin on in a recipe like this only results in flabby, uninteresting chicken skin. Do you like crispy chicken skin? I sure do. Use it for chicken chips.
