Keto Coconut Curry Chicken Recipe Recipe Cards

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.

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.

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 COCONUT CHICKEN CURRY

Steps:

• Heat the electric pressure cooker using the "saute" function until "hot."
• Meanwhile, place the chicken into a zip-top storage bag. Add the seasonings and seal the bag. Shake and mash to cover the chicken in the seasonings.
• Add the coconut oil to the pressure cooker and then add the chicken and the onion. Brown the chicken on all sides.
• If the bottom of the instant pot collects frond (baked on bits,) deglaze the bottom of the pot by adding a tiny amount of water or chicken stock and scraping with a wooden spoon.
• Place all the ingredients for the sauce EXCEPT the coconut milk over the chicken. Do not stir.
• Cover the electric pressure cooker and set the valve to "sealing."
• Program the electric pressure cooker using the "pressure cook" or "manual" function for 7 minutes. When the cook cycle is completed, quick release the pressure.
• Once the pressure has released, remove the chicken but keep warm. Add the coconut milk to the sauce and switch the electric pressure cooker back to "saute" mode. Cook the sauce approximately 10 minutes, stirring often, until the sauce has thickened. Return the chicken to the pot and stir to coat.
• Serve alone or over cauliflower rice.

KETO THAI COCONUT SOUP

Steps:

• Heat the olive oil in a pot or deep sided skillet over medium heat.
• Add the ginger paste and curry paste to the oil and saute until fragrant.
• Whisk in the fish sauce and brown sugar substitute until the sugar is melted and combined.
• Pour in the chicken broth and coconut milk. Bring to a low boil.
• Reduce the heat to a simmer and add in the mushrooms and onions. Simmer until the vegetables have softened.
• Stir in the shredded chicken and lime juice and simmer for an additional 5 minutes.
• Add salt to taste and garnish with chopped cilantro before serving.