Keto Coconut chicken curry

I need a quick meal on a Monday as I’m not home until late. This recipe is simple to make. I made it in the morning, chilled it down and put it in the fridge. I actually like curry to have a chance for the flavours to develop. I prefer a dryish curry. There’s nothing worse than too much sauce. I kept the coconut water from the can to use when reheating the curry. This curry is spicy, warming and flavoursome without being harsh. It’s a quick and easy recipe but well worth making. I had it with cauliflower rice. Very satisfying, great flavour and easy. What more could you want? Please note I didn’t stick to the 3/4 cup serving as I was under my carb count for the day. I had a heaped cup of curry and enjoyed it.

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

Nutrition (serving size 3/4 cup): calories 251 | fat 17g | carbs 8g | net carbs 6g | fibre 2g

Ingredients:

2 tbsp olive oil
1/2 large onion, diced
1 lb chicken breast, diced
1 14.5-oz tin chopped tomatoes, drained
7 oz coconut cream (the entire cream part skimmed from a 14-oz can)
1/4 cup chicken stock
4 cloves garlic, minced (I used garlic puree)
1 1/2 tbsp curry powder (+1 tsp cumin if your curry powder doesn’t include it) (I used garam masala)
1 tsp ground ginger
1 tsp paprika (I used smoked paprika)
1/2 tsp sea salt, to taste

Method:

Heat oil in a large pan over medium heat.
Add the onion and sauté for around 7 to 10 minutes, until translucent and browned.
Push the onion to one side.
Increase heat to medium high, add another tablespoon oil and the chicken. Sauté the chicken for around 1 to 2 minutes, until the outside is just browned.

Add the chopped tomatoes, coconut cream, chicken stock, garlic, curry powder, ground ginger, paprika, and sea salt. Stir together until well combined, adjust salt to taste.

Bring the sauce to a boil, then reduce heat.
Cover, then simmer for around 15 to 20 minutes, or until the chicken is cooked through. The sauce should be thickened, flavours developed to your liking.