Coconut Curry Chicken This coconut curry is always filling and you can have it on the dinner table in 30-minutes. Better still, it’s got fewer than 10 net carbs and is high in …
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Add curry mixture and cook 3-5 minutes until it’s grainy, separates from the oil and is fragrant. Add goat meat (reserve any liquid from the bowl), thyme sprigs and turn to coat with curry. Cook on medium heat for about 3-5 minutes, stirring constantly. Cover, reduce heat to medium-low and cook. Goat will release and cook in it’s natural juices.
In India, this curry is normally made with kid goat meat but you could also use lamb. Serve with rice or hot chapatis. Wash goat meat well under cold running water and pat dry. Rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
Wipe out the pot, add ghee (or oil) and heat over medium-high heat. Add onion and cook, stirring often, until starting to brown, 3 to 4 minutes. Add tomatoes and cook, stirring frequently, until most of the liquid has evaporated, 3 to 5 minutes. Add the ground seeds, garam masala and salt and cook, stirring, until fragrant, about 30 seconds.
An aromatic, comforting curry made in the pressure cooker. In India, this curry is normally made with kid goat meat but you could also use lamb. Serve with rice or hot chapatis. Wash goat meat well under cold running water and pat dry. Rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes.