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Keto Coconut Curry Chicken
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Ingredients
- 1 tablespoon olive oil
- 450 g (1 lb) chicken breast, cut into bite sized pieces
- 1 medium onion, finely chopped
- 1 medium pointed red pepper, finely chopped
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped or grated
- 2 tablespoons medium curry powder
- 1 teaspoon paprika
- 100 ml (½ cup) passata (tomato sauce)
- 250 ml (1 cup) chicken stock
- 200 ml (1 cup) coconut cream
- A handful chopped coriander
Instructions
- Heat the olive oil in a large, deep pan or Dutch oven and add the chicken. Season with salt and pepper and cook for 5-7 minutes over medium heat until slightly golden.
- Add the onion, red pepper, garlic and ginger and continue to cook for 3-4 minutes, stirring from time to time.
- Stir in the curry powder and paprika, then add the passata, chicken stock and coconut cream.
- Bring to a simmer, then lower the heat and simmer for 15 minutes until the sauce thickens.
- Garnish with freshly chopped coriander and serve over cauliflower rice.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving: Calories: 538Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 230mgCarbohydrates: 12gFiber: 3gSugar: 4.7gProtein: 42g