This delicious curry is quick and simple to make, add it with wholegrain rice or a naan for a filling dinner!
Prep Time10 minsCook Time15 minsTotal Time25 minsYields1 Serving 1.50 / 680g Chicken Thighs
2 tbsp Curry Powder
2 tsp Garlic Powder / 1 Garlic Clove
0.33 cup / 43g Coconut Oil
1 / 450g Cauliflower
1 Green Pepper
14 / 400ml Organic Coconut Milk
Salt and Pepper
0.25 cup / 32g Coriander or Fresh Parsley
1Cut the chicken into bite-sized pieces and set aside.
2Next, cut the cauliflower and pepper into smaller pieces and set aside.
3Heat 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.
4Add 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.
5Next, add the cauliflower and bell pepper to the same pan. Fry on a medium high heat until wilted slightly.
6Add the coconut milk and let simmer for about 5-10 minutes. Season with salt and pepper to taste.
7Return 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
2 tbsp Curry Powder
2 tsp Garlic Powder / 1 Garlic Clove
0.33 cup / 43g Coconut Oil
1 / 450g Cauliflower
1 Green Pepper
14 / 400ml Organic Coconut Milk
Salt and Pepper
0.25 cup / 32g Coriander or Fresh Parsley
Directions
1Cut the chicken into bite-sized pieces and set aside.
2Next, cut the cauliflower and pepper into smaller pieces and set aside.
3Heat 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.
4Add 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.
5Next, add the cauliflower and bell pepper to the same pan. Fry on a medium high heat until wilted slightly.
6Add the coconut milk and let simmer for about 5-10 minutes. Season with salt and pepper to taste.
7Return the fried chicken back on top of the stew for another few minutes to ensure piping hot then serve with finely chopped coriander/parsley.
Keto Curry Chicken and Cauliflower Stew
