Easy Keto Chicken Coconut Curry

Step 1Prepare all the ingredients — start with the curry paste.

Step 2Place all of the curry paste ingredients in a small food processor or mortar and pestle and mix until a paste forms.

Step 3Cut the chicken into bite-sized pieces and finely chop the shallots.

Step 4Heat the ghee in a large ditch-oven or saucepan and sauté the shallots for a couple of minutes. Add the curry paste and lower the heat to medium. Cook the curry for a few minutes until it’s toasted and fragrant, being very careful not to burn it.

Step 5Add the chicken pieces and mix well until they are all coated in the curry paste. Cook for 5-10 minutes until chicken is starting to colour.

Step 6Add the pumpkin and the coconut cream and combine well. Cook on medium heat for approx. 30 minutes until the chicken is cooked, and the pumpkin has softened enough to thicken the sauce.

Step 7Give the pumpkin pieces a squash with the back of a spoon against the side of the pot and stir back through the sauce.

Step 8Serve with coconut yoghurt, Greek yoghurt or sour cream dolloped on top, and a scatter of coriander. You can serve this over cauliflower rice, but it’s very filling by itself and is delicious just in a bowl with toppings.

Step 9Store, in an airtight container, in the refrigerator for up to five days.