This one-pot creamy keto chicken curry is the perfect meal for summer. It's quick and easy to prepare with minimum clean-up. I used my own curry paste that I made with fresh ingredients. It tastes amazing and is free of preservatives and additives.
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Nutritional values (per serving):
|of which Saturated||28.4||grams|
|Magnesium||77||mg (19% RDA)|
|Potassium||898||mg (45% EMR)|
Macronutrient ratio: Calories from carbs (5%), protein (15%), fat (80%)
Ingredients (makes 4 servings):
- 2 tbsp ghee or coconut oil (30 g/ 1.1 oz)
- 4 large (or 6-8 small) bone-in chicken thighs, trimmed excess fat and skin (800 g/ 1.76 lb) - or use 600 g/ 1.3 lb boneless
- 2 cloves garlic, minced
- ⅓ cup chopped brown or white onion (56 g/ 2 oz)
- 1 large green pepper, sliced (170 g/ 6 oz)
- 1 cup chicken stock (240 ml/ 8 fl oz)
- 1 cup coconut milk (240 ml/ 8 fl oz)
- 1 heaping tbsp Thai curry paste (20 g/ 0.7 oz) - you can make your own
- 2 tbsp fresh lime juice
- salt and pepper to taste
- 4 cups cauliflower rice (480 g/ 16.9 oz)
- Optional topping: cilantro, sliced red chili pepper, lime juice
Bone-in chicken takes longer to cook than boneless but adds flavour and keeps the meat juicy. If you need to cut down fat (and calories), substitute half a cup of coconut milk with half a cup of chicken stock.
- Trim the excess skin and fat off the thighs. You can store the excess skin in the freezer and once you have enough, make Crispy Chicken Cracklings.
Pat dry the chicken thighs and season with salt and pepper.
- Heat a large pan greased with a tablespoon of ghee or coconut oil over a high heat. Once hot, add the chicken thighs in a single layer, skin side down. Cook over a medium-high heat for 5 minutes. Then, turn on the other side and cook for another 3 minutes. Remove the chicken from the pan and set aside on a plate.
- Grease the pan with the remaining ghee. Add sliced onion and garlic and cook for 2-3 minutes, until fragrant.
- Add sliced green pepper and cook for another minute.
- Pour in chicken stock and coconut milk. Add Thai curry paste and lime juice. Season with salt and pepper to taste.
- Place the chicken, skin side up, back in the pan and cook for about 10 minutes. Then, place the pan under a broiler to crisp up for 3-5 minutes.
- Remove from the oven and let it cool for 5 minutes.
- Serve with cauliflower rice (steamed or pan-roasted), and optionally garnish with sliced chili peppers, lime juice and cilantro.