Keto Coconut Curry Chicken

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

1. 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.
2. Add the onion, red pepper, garlic and ginger and continue to cook for 3-4 minutes, stirring from time to time.
3. Stir in the curry powder and paprika, then add the passata, chicken stock and coconut cream.
4. Bring to a simmer, then lower the heat and simmer for 15 minutes until the sauce thickens.
5. 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