COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE
This flavorful keto chicken curry recipe (a.k.a. coconut curry chicken) is EASY, with a secret trick! You're just 10 ingredients and 30 minutes away from low carb coconut cream curry.
Provided by Maya Krampf
Categories Main Course
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 251 kcal, Carbohydrate 8 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, Sodium 233 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EASY KETO MEATLOAF
This easy keto meatloaf recipe uses pork rinds and a low carb tomato topping for a moist and hearty weeknight dinner or meal prep!
Provided by Megha Barot
Categories Main Dish
Time 1h
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F degrees and grease a loaf pan (if using).
- Add all meatloaf ingredients to a large bowl. Using your hands, combine well. Form the mixture into a loaf shape and place on a greased baking dish or press into your greased loaf pan and flip out on the baking sheet.
- Bake for 20 minutes.
- While the meatloaf is baking, add all topping ingredients to a small bowl and whisk together.
- Remove meatloaf from oven and top with the ketchup mixture. Bake for an additional 10-15 minutes or until the meatloaf reaches 165°F.
- Remove from the oven and allow to rest for 15 minutes to let the juices settle before slicing and serving.
- Best stored in an air tight container in the fridge up to 5 days.
Nutrition Facts : Calories 256 kcal, Carbohydrate 3 g, Protein 22 g, Fat 17 g, Fiber 1 g, ServingSize 1 serving
KETO CHICKEN CURRY
Keto Chicken Curry Recipe with Tikka Masala Indian spices.
Provided by Carine Claudepierre
Categories Meal
Time 55m
Number Of Ingredients 24
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.
Nutrition Facts : ServingSize 1 serving, Calories 362 kcal, Carbohydrate 7.4 g, Protein 18.8 g, Fat 29.5 g, Fiber 2 g, Sugar 3 g, SaturatedFat 14.3 g, Cholesterol 99.2 mg, Sodium 288.2 mg
CROCKPOT COCONUT CURRY CHICKEN RECIPE
This Crockpot Coconut Curry Chicken Recipe is a family favorite slow cooker freezer meal. It's so easy to prepare and store until needed.
Provided by Heather Painchaud
Time 8h20m
Number Of Ingredients 12
Steps:
- Place all ingredients into a crockpot.
- Cook on low for 8 hours.
Nutrition Facts : Calories 434 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 50 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 485 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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