Mix the marinade ingredients together, then add the chicken and marinate in the refrigerator overnight, or for at least 1 hour if short on time.

Once the chicken is marinated, heat a pan and add olive oil. Sauté the chicken over medium-high heat for about 6 minutes until fragrant, then set aside. The chicken doesn't need to be fully cooked as it will cook further in the curry.

Using the same pan, remove any burnt bits, then add butter and onions. Sauté until the onions are translucent, then add garlic and ginger. Sauté until fragrant, then add the spices and continue to sauté until aromatic.

Add the cream and stir to combine, then add the chicken back into the pan. Season with sugar or erythritol to taste. We used 2 cups of cream for a creamier taste, but note that more cream will mellow the spice flavors. Cook over medium heat for about 10 minutes or until the curry starts to simmer.

Serve immediately. This dish pairs well with hot steamed rice or naan. For a keto option, make keto naan using a tortilla wrap method without rolling the dough, just pressing it by hand. Yum 🤤