Keto Coconut Chicken and Cauliflower Curry
Keto Coconut Chicken and Cauliflower Curry
This rich and creamy curry is packed with tender chicken and mildly spiced cauliflower pieces. This curry works well served alongside a keto flatbread for soaking up the sauce!
Ingredients
- 12 chicken thighs
- 1 large cauliflower cut into florets
- 800 ml coconut milk
- 2 cloves garlic minced
- 1 tbsp coconut oil
- 1 small red onion finely diced
- 2.5 cm fresh ginger minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp curry powder
- 240 ml chicken stock
- .5 cup fresh coriander (cilantro) (1 bunch)
Instructions
- Heat one tablespoon of coconut oil in a large casserole dish over a medium heat. Add the chicken in batches cooking until browned all over, then remove and set aside.
- Add the onion, garlic and ginger to the pan, cooking over a low/medium heat until tender.
- Add the turmeric, dried coriander, cumin, and curry powder to the pan and stir. Sauté for a minute until fragrant.
- Add the cauliflower florets to the pan. Stir well, coating them in the spices and seasoning. Fry for 1-2 minutes.
- Add the coconut milk to the pan along with the chicken stock and bring to a boil, stirring well.
- Return the chicken pieces to the pan and reduce to a simmer. Continue to simmer uncovered for 30 minutes until the chicken is completely cooked through and the sauce has reduced and thickened.
- Scatter with coriander to serve.
Nutrition
Calories: 512kcalCarbohydrates: 8gProtein: 44gFat: 33gFiber: 1g
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