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Keto chicken curry stew

Carbs: 8g

This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.

Warm. Savory. Simple. This flavorful one-pot wonder satisfies with its creamy curry base. A delicious keto meal, ready in an hour. Bring it on!

PREP TIME

15 mins

COOK TIME

45 mins

COURSE

Main Course

Ingredients

  • 1½ lbs
    skinless, boneless chicken thighs
     
  • 1/3 cup
    coconut oil
     
  • 2 tbsp
    curry powder
     
  • 2 tbsp
    ginger garlic paste
     
  • salt and pepper
     
  • 2/4 lb
    cauliflower
     chopped into small pieces
  • 1
    green bell pepper
     chopped
  • 1¾ cups
    unsweetened coconut milk
     
  • 1/4 cup
    fresh cilantro
     

Instructions

  1. Cut the chicken into bite-sized pieces.

  2. Over medium heat, warm the coconut oil in a large skillet or wok pan. Add curry powder and garlic ginger paste. Fry for a minute to release the flavors.

  3. Add chicken and season with salt and pepper. Sauté for about 10 minutes. Stir often to make sure all pieces are golden brown and thoroughly cooked through. Remove from pan and keep warm.

  4. Add cauliflower and bell pepper to the same pan. Fry the vegetables on medium high heat for a few minutes.

  5. Add the coconut milk. Stir to combine well. Reduce heat to medium low, cover pan and cook for about 45 minutes, or until cauliflower is tender.

  6. Season with salt and pepper. Add the chicken to the top of the stew.

  7. Serve with finely chopped cilantro sprinkled on top.

Notes

This savory stew freezes well. Why not make a double batch and enjoy an even easier dinner on a busy night sometime in the weeks ahead?

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