Keto Coconut Curry Chicken with Keto Naan breads

It was curry night so I found this recipe online. I changed a few things: adding the onion and garlic together. I then I used a good quality tikka masala spice paste and cooked it off in oil once the onions were softened and then added water to prevent burning. I think this gives a better flavour. At the end, I added 1 1/2 tablespoons of Garam Masala and a whole bag of baby spinach. I prefer spice not heat in my curries. Simmer to let the sauce thicken to your preference. I added a little more creamed coconut to help thickening at the end.

Everyone needs a naan bread to scoop up their curry. These were very easy to make and the recipe was accurate. They puffed up slightly and had a good texture. Next time I will focus on the shape more. It was a bit rushed making two recipes for one meal. I planned on making Keto onion bhajis but ran out of time.

The whole meal was delicious and spicy without too much heat. I made turmeric mushroom cauliflower rice to go with it. These are recipes that I will be making again. Enjoy!

Coconut Chicken Curry

Prep time: 5 mins | Cook time: 25 mins | Servings: 6 servings

Nutrition per serving (3/4cup): calories 251 | fat 17g | total carbs 8g | net carbs 6g | fibre 2g | sugar 2g | protein 14g

Ingredients:

• 2 tbsp olive oil
• 1/2 large onion, chopped
• 450g chicken breast, diced
• 1 tin chopped tomatoes
• 200 ml coconut cream
• 1/4 cup chicken stock
• 4 cloves garlic, minced
• 1 1/2 tbsp curry powder (+1 tsp cumin if your curry powder doesn’t include it) (I used Garam masala instead)
• 2 tbsp Tikka masala spice paste
• 1 tsp ground ginger (I didn’t need to use this)
• 1 tsp paprika
• 1/2 tsp sea salt
• 180g spinach

Note: my changes are in bold.

Method:

• In a pan, heat the oil over a medium heat. Add the onion, sauté for around 7-10 minutes, until translucent and browned.
• Add the garlic and spice paste with a little bit of water to prevent burning (I used an Indian spice paste) to the pan, and cook for around 2-3 minutes, so the spices cook off.

• Push the onion to the side, increase the heat to medium-high. Add the chicken to the pan, and more oil if needed, so it doesn’t stick. Cook the chicken for around 1-2 minutes, until the outside is browned.

• Add the tomatoes, coconut cream, and chicken stock. Stir everything together, adjust salt to taste.

• Bring the mixture to a boil, then reduce to a simmer, cover and allow to cook for around 15-20 minutes or until the chicken is cooked through, and the sauce has thickened. I added 1 1/2 Tablespoons of garam masala at the end, mix in and cook for another 2-3 mins. I also added spinach at the end to my curry.

• I served my curry with cauliflower turmeric rice and naan breads (see below for the recipe).
• Serve & enjoy!

• 

Keto Naan Bread (gluten-free, low-carb, vegan)

This is the original recipe

Prep time: 5 mins | Cook time: 12 mins | Servings: 6

Nutrition per serving (55g): calories 91 | total carbs 12.5g | protein 3.5 g | fat 6.4g | fibre 8.9g | net carbs 3.6g|sugar 1.4g

Method:

• Preheat oven to 180 degrees celsius.
• Mix all dry ingredients together in a bowl, make sure there are no lumps.

• Add the wet ingredients, and stir together until a dough forms.
• Form the dough into a ball, and allow sit for a few minutes, until the coconut flour and psyllium husk have absorbed all the moisture and the dough is no longer sticky.
• Cut the dough into 6 equal sized pieces, and roll them out between two sheets of grease-proof paper, into long flatbreads around 1/2cm thick. Place on a baking tray and remove the top piece of grease-proof paper. Optional: sprinkle with sesame/nigella seeds.

• Bake for 12-15 minutes, or until browned (baking time will vary depending on thickness). If large air bubbles form, pierce with a fork during baking.
• Top with melted butter/olive oil/coconut oil, sprinkle with more salt, and chopped parsley or coriander before serving.

Gluten Freeketolactose-freelow carb