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

Ingredients:

Dry ingredients:

  • 75g coconut flour
  • 2 tbsp psyllium husk powder
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • a generous pinch of salt
  • 1 tbsp nigella or sesame seeds

Wet ingredients:

  • 240 ml hot water
  • 60g full fat natural yoghurt (I used lactose-free)
  • 2 tbsp coconut oil, melted

Topping: (I used a few sesame seeds but next time I will brush with melted butter)

  • 2 tbsp coconut oil / butter / olive oil melted
  • handful chopped parsley or coriander
  • generous pinch of salt

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.

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