Cut the chicken into bite-sized pieces and set aside.
2
Next, cut the cauliflower and pepper into smaller pieces and set aside.
3
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.
4
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.
5
Next, add the cauliflower and bell pepper to the same pan. Fry on a medium high heat until wilted slightly.
6
Add the coconut milk and let simmer for about 5-10 minutes. Season with salt and pepper to taste.
7
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
1.50/ 680g Chicken Thighs
2tbspCurry Powder
2tspGarlic Powder / 1 Garlic Clove
0.33cup/ 43g Coconut Oil
1/ 450g Cauliflower
1Green Pepper
14/ 400ml Organic Coconut Milk
Salt and Pepper
0.25cup/ 32g Coriander or Fresh Parsley
Directions
1
Cut the chicken into bite-sized pieces and set aside.
2
Next, cut the cauliflower and pepper into smaller pieces and set aside.
3
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.
4
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.
5
Next, add the cauliflower and bell pepper to the same pan. Fry on a medium high heat until wilted slightly.
6
Add the coconut milk and let simmer for about 5-10 minutes. Season with salt and pepper to taste.
7
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.
