Curry Chicken
I am quite sure that everyone loves curry chicken. Nowadays, we can get ready made curry paste from any stores or supermarkets. But these curry pastes are full or sugar, msg and unhealthy oils even though they may be very convenient. Believe it or not, cooking curry chicken is not as difficult as you think. And this method that I am showing you is super simple, easy and quick to dish up without having to use any tools for blending. What's more, it is keto friendly with low net carb so you can enjoy it guilt free. As shown in the video, you can enjoy the curry chicken with any of my keto buns or bread recipes so you can check out my bread playlist. I also love to enjoy them with my Miracle Rice or Noodles. This curry chicken is only mild to moderately spicy but you can add more chili powder for that extra kick.
1. In a pan or pot, stir fry the onions, ginger, garlic with coconut oil over medium high heat for a while.
2. Add the lemongrass, curry leaves and stir fry until fragrant.
3. Add the chili paste and stir fry until fragrant.
4. Add the water (combine with the leftover of chili paste fin the bowl).
5. Mix to combine then add the seasonings.
6. Add the coconut cream or milk and cook for a while.
7. Simmer covered for about 20 mins or until the chicken pieces are tender.
8. Adjust taste accordingly.
9. Dish up and serve warm.
10. Serve the curry chicken with keto bread (In the video, I used my Keto Coconut Flaxseed Bread V2.0 see video here.)
11. You can also serve the curry chicken with konjac or shirataki noodles.
12. The curry chicken can be refrigerated for a few days and frozen for 1 to 2 months.
[Total Servings = 10]
NUTRITION INFO PER SERVING
Total Carb = 9.1 g
Dietary Fiber = 3 g
Net Carb = 3.1 g
Calories = 450
Total Fat = 26.2 g
Protein = 45.6 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
