Keto Coconut Chicken Curry Recipes

COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE

Steps:

• Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
• Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
• Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
• Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

KETO CHICKEN CURRY

Steps:

• In a small mixing bowl, place the diced chicken, yogurt, lime, garlic, and add all the marinade spices. Toss until all pieces are well coated with the yogurt marinade. Set aside in the fridge - the longer the better I like to keep it for 1 hour in the fridge. Meanwhile, prepare the sauce.
• Preheat oven to 400°F (200°C), broil mode.
• In a large frying pan, under medium heat melt the coconut oil. Add the onion and fry for 2-3 minutes until slightly brown and fragrant. Add garlic and cook for 1 more minute.
• Stir in all the spices: ginger, garam masala, cumin, cilantro, chili (if used), salt, and ground almond. Cook for 1 minute until it forms a paste. Remove from heat. Set aside.
• Add the tomato paste, crushed tomatoes, and water, and bring the sauce to a boil. Reduce to low heat, cover partially and simmer the sauce until slightly thickened, about 15 minutes.
• Place the marinated chicken on a baking tray. Slightly spray the tray with olive oil to prevent the chicken from sticking to the tray. Broil for 15-20 minutes or until the chicken is cooked through/charred. Make sure you stir the chicken pieces a few times while cooking to cook each side properly.
• When the chicken is baked transfer into the pan with the sauce. Return to medium heat and stir in the hot coconut milk.
• Cover with a lid and simmer on medium heat for 5 more minutes or until the sauce is thick.
• Stir in fresh coriander before serving if you like.
• Serve hot with brown rice or cauliflower rice for a low-carb dinner.

KETO CHICKEN CURRY - CHICKEN WITH CURRY COCONUT SAUCE

Steps:

• Heat coconut oil in a deep skillet or pot over a medium high heat. Add onion, garlic and ginger and cook for 2 minutes or until onion is translucent and golden brown.
• Add chicken meat cut in cubes and cook with occasional stirring for 5 - 10 minutes or until golden brown on the edges.
• Add salt, pepper and curry spices blend and stir until meat is nicely coated with spices.
• Add coconut milk and tomato pure/passata (add water or broth if you want it more diluted) and stir until everything combined.
• Cook covered for 10 to 15 minutes.
• Serve with cauliflower rice, cauliflower mash or similar keto side dish.
• Garnish with fresh cilantro, chopped spring onion or crushed chili to your taste (optional).
• Enjoy!

THE BEST KETO CHICKEN CURRY RECIPE (3G CARBS)

Steps:

• In your food processor, add the onion, green chili, ginger, garlic and fresh coriander.
• Blend until all ingredients are finely chopped. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.
• Scrape the mixture out of the food processor and into a large saucepan over low heat, add the ghee and gently saute for 10 minutes.
• Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
• Add the tomato paste and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.
• Increase the heat to medium and cook the chicken in the spices for 10 minutes.
• Add the cream and salt, and reduce the heat until the curry is simmering. Simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
• Serve the Chicken Curry immediately with a side of Cauliflower Rice.

COCONUT CHICKEN RECIPE (KETO + PALEO)

Steps:

• Preheat the oven to 350° F. Place a baking rack over a baking sheet, take some coconut oil and rub it over the baking rack to prevent sticking, and set aside. You can line the baking sheet with parchment paper for easier cleaning up.
• Add the coconut flour to a bowl. Then add the salt and pepper, and stir to combine. Set this aside.
• Add 2 eggs to a new bowl, and stir to combine. Set this aside.
• Add the shredded coconut to another new bowl and set it aside.
• Line up the bowls, coconut flour mixture, eggs, then the shredded coconut. Place a clean plate nearby to place the chicken on once it is done being coated.
• Next, take the chicken breasts and dip them into the coconut flour, making sure to coat it all.
• Then dip the chicken into the eggs and make sure to cover it all in eggs.
• Finally, dip the chicken into the shredded coconut and press the coconut flakes into the chicken to help it adhere better. Set the chicken breasts on a plate. Do this with each chicken breast.
• Place coconut oil in the skillet and heat on medium heat. Pan-fry the chicken breasts on each side until golden brown, about 2-4 minutes per side. Then set the chicken on an oiled baking rack over a baking sheet. Do this for each chicken breast.
• Place the baking sheet with chicken in the oven for 13 to 15 minutes, until the juices of the chicken breast are clear and not pink. Serve the chicken warm.