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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

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