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Keto Curry Chicken and Cauliflower Stew

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

This delicious curry is quick and simple to make, add it with wholegrain rice or a naan for a filling dinner!

 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
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.

Nutrition Facts

Serving Size Servings: 4