One Pot Butter Chicken with Broccoli Rice

Hey all, I hope all has been well with you and that you’re getting through the lockdown alright; I’m sure you have some great routines set up for yourselves. Speaking of lockdown routines, I have recently began something different with my diet – the keto diet! I had heard about this diet many times in the past and I had always been intrigued by the mechanisms of how it worked, but recently I have been studying it in depth and this time there was no avoiding the urge to go for it!

I have set a timeline for myself to stick to the diet and I am video logging my progress along the way, which I am excited to all see come together by the end. Without saying much, I’d like to share one keto recipe that I have been loving so far – it’s too tasty not to share. If you are looking for a dairy-free, vegan/vegetarian alternative, you can check out my Butter(less) Chicken recipe on the blog too!

This recipe makes 3 servings and is a high fat, high protein, low carb meal – 3 essential components of the keto diet!


  • Diced chicken breast, 400 g
  • Tomato Passata, 500 mL
  • Heavy cream, 150 mL
  • Butter, 50 g
  • Cumin, 2 tbsp
  • Curry powder, 1 tbsp
  • Sweet paprika, 2 tbsp
  • Garlic powder, 1 tbsp
  • Ginger powder, 1 tbsp
  • Salt and pepper, 1 tbsp each
  • Chili flakes, 1 tsp
  • Broccoli/cauliflower rice
  • Coriander, to garnish


  1. Using a pressure cooker, simply add the diced chicken, followed by the passata, cream, butter, and all spices to the baking pot, stirring well. Yes, it’s that easy!
  2. Set to the stew setting for 40 minutes.
  3. Alternatively, stew for 50 minutes at a preheated oven of 180 degrees Celsius in a casserole dish.
  4. Heat up your ‘rice’ before the chicken and sauce are ready and drizzle it on top with a garnish of coriander before serving.


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