Instructions. In a large bowl, whisk together the ghee, coconut milk, chicken broth, minced garlic, curry powder, turmeric powder, ground ginger, and salt and pepper to taste. Pat chicken dry …
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This chicken curry with coconut milk is a pleasantly spicy dish that takes minutes to make! Low in carbs but full of flavor, pair it with some keto naan for the ultimate keto dinner! In a small bowl, mix together the curry powder ingredients. Add the canned diced tomatoes into a blender and blend until silky smooth.
This easy chicken curry features the aromatic flavours of garlic, ginger and coconut, and is sure to please even the fussiest eaters. Heat 1 tablespoon of oil in a large pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
Naturally low carb. In a large dutch oven over medium heat, melt coconut oil. Add chopped onions and saute 8-10 minutes, until golden. Add the minced garlic and ginger. Continue to saute for 1 minute. Add garam masala, curry powder and salt and cook, stirring constantly, for 2 more minutes, or until fragrant.
Add the curry powder and stir well, cooking for 3-4 minutes more. Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken. Add the marinated chicken and stir well.