This delicious curry is quick and simple to make, add it with wholegrain rice or a naan for a filling dinner!
Cut the chicken into bite-sized pieces and set aside.
Next, cut the cauliflower and pepper into smaller pieces and set aside.
Heat up the coconut oil in a large pan or wok and add the curry powder and garlic and fry for a minute to release the flavours.
Add the chicken and season with salt and pepper. Sauté for about 5 minutes stirring often to make sure all the pieces are golden brown and thoroughly cooked through. Remove from pan and keep warm.
Next, add the cauliflower and bell pepper to the same pan. Fry on a medium high heat until wilted slightly.
Add the coconut milk and let simmer for about 5-10 minutes. Season with salt and pepper to taste.
Return the fried chicken back on top of the stew for another few minutes to ensure piping hot then serve with finely chopped coriander/parsley.
This recipe is by Anne Aobadia, Emma Shevtzoff, from -
https://www.dietdoctor.com/recipes/keto-chicken-curry-stew
Ingredients
Directions
Cut the chicken into bite-sized pieces and set aside.
Next, cut the cauliflower and pepper into smaller pieces and set aside.
Heat up the coconut oil in a large pan or wok and add the curry powder and garlic and fry for a minute to release the flavours.
Add the chicken and season with salt and pepper. Sauté for about 5 minutes stirring often to make sure all the pieces are golden brown and thoroughly cooked through. Remove from pan and keep warm.
Next, add the cauliflower and bell pepper to the same pan. Fry on a medium high heat until wilted slightly.
Add the coconut milk and let simmer for about 5-10 minutes. Season with salt and pepper to taste.
Return the fried chicken back on top of the stew for another few minutes to ensure piping hot then serve with finely chopped coriander/parsley.