Name: Delightful Keto Coconut Chicken Curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 10-Oz can Canned Diced Tomatoes; 2 tablespoons Coconut oil; 3 Garlic cloves, minced; 1 Teaspoon Ground Cumin; 1 Tablespoon Curry Powder; 1 Teaspoon Ground Turmeric; 1 14-Oz can Full Fat Coconut Milk; 1.5 Lb Chicken Breasts, cubed; 1 1/2 Teaspoon Kosher Salt; 2 Tablespoon Fresh cilantro, chopped; 1 1/2 cups Yellow onion, diced; 1 Teaspoon Ground Coriander; 1/2 Teaspoon Cayenne Pepper; 2 Teaspoons Ginger, minced

Coconut Chicken

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Experience the comforting flavors of Indian cuisine with this delightful keto coconut chicken curry, packed with aromatic spices and tender chicken, an ideal dish for both low-carb and traditional meal plans with serving options!

Gluten Free

Lactose Free

Mediterranean

Low Carb

Canned Vegetables

gram

diced tomato

Oils

milliliter

coconut oil

Fresh Vegetables

garlic

Seasonings

ground cumin

curry powder

ground turmeric

Non Dairy Milk

coconut milk

Poultry

chicken breast

salt

fresh cilantro

yellow onion

ground coriander

cayenne pepper

fresh ginger

Water

Calories

Carbohydrates

Protein

Cholesterol

Trans fatty acids

Magnesium

Minerals

Phosphorus

Potassium

Sodium

Zinc

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin B6

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Copper

Manganese

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Golden Coconut Chicken and Mushroom Medley

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Indian Coconut Chicken Curry 

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Sweet, spicy chicken with the hint of coconut and the simplicity of cooking it all in one pan on the hob. This is a delicious dinner, perfect for all the family. And it looks beautiful so you can happily serve it to guests.

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Delightful Keto Coconut Chicken Curry

Produce

Baking Goods

Dairy

Meat & Seafood

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Heat 2 tablespoons of coconut oil over medium heat in a large pot or Dutch oven.

Add diced yellow onion and sauté until soft, about 6 minutes.

Add minced garlic and minced ginger, and sauté until fragrant, about 1-2 minutes.

Add curry powder, ground cumin, ground turmeric, ground coriander, and cayenne pepper. Toast for another minute or two, until fragrant.

Stir in the full fat coconut milk, canned diced tomatoes, and kosher salt, and then bring the sauce to a simmer.

Simmer the sauce for 5 minutes to marry the flavors.

Add cubed chicken breasts to the sauce, and stir to combine.

Bring sauce to a simmer, cover, and cook until the chicken reaches an internal temperature of 165°F, about 7-11 minutes.

Remove from heat, stir in chopped fresh cilantro, and serve over cauliflower rice for a keto option or steamed rice for non-keto option.

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