Keto Coconut Chicken Curry
Ingredients
Curry paste:
- 2 cloves garlic, minced
- 2 tbsp. tomato paste (30 g/ 1.1 oz.)
- 1 small shallot, peeled (15 g/ 0.5 oz.)
- 2 tbsp. minced ginger or 1/2 tsp ground ginger
- 1/2 cup fresh coriander (cilantro)
- 2 tsp extra virgin olive oil
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp sea salt
- 1/2 tsp chili powder, or to taste
Stew:
- 2 tbsp. ghee or duck fat (30 g/ 1.1 oz.)
- 2 small shallots, diced (30 g/ 1.1 oz.)
- 1 kg chicken thighs, diced (2.2 lb.)
- 1 can coconut cream (400 ml/ 13.5 fl oz.)
- 3 1/2 cups cups pumpkin, peeled and cut into small pieces (400 g/ 14.1 oz.)
Preparation;
Place all of the curry paste ingredients in a small food processor or mortar and pestle and mix until a paste forms.
Cut the chicken into bite-sized pieces and finely chop the shallots.
Heat 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.
Add 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 color.
Add 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.
Give the pumpkin pieces a squash with the back of a spoon against the side of the pot and stir back through the sauce.
Serve 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.
Store, in an airtight container, in the refrigerator for up to five days.
To know more about keto diet and recipe click here