Keto Coconut Chicken Curry

I have included “keto” in the title because this recipe is very keto friendly but even if you are not following low carb eating you will want to give this recipe a try. It’s full or flavor, lots of veggies and protein, and is super simple to make. From start to finish in about an hour. 

Serve it on cauliflower rice, to keep it low carb, or on regular rice. Either way makes for a delicious and hearty meal that is perfect for meal prepping. 

Keto Coconut Chicken Curry

Ingredients

4 chicken boneless, skinless chicken breasts, chopped

3 cloves garlic, minced

1 tsp ginger, grated

1/4 cup onion, diced

1 tsp cumin

1 tsp garam masala

1 tsp paprika

2 Tbsp curry powder

13.5 oz unsweetened coconut milk (approx 1 2/3 cup)

Salt & pepper

2 cups cauliflower rice

1 Tbsp oil

1 Tbsp finely diced onion

 

Directions

In large pan over medium heat, cook chicken until no longer pink. Drain off any liquid. Add in garlic, ginger, and onion. Cook and stir 5 minutes. 

Sprinkle spices and stir. Add in coconut milk and let simmer for 10-15 minute, stirring occasionally. 

While it is simmering, in a smaller pan cook cauliflower rice with oil and onion until cauliflower is done to your liking. Usually only takes about 5 minutes. 

Serve chicken curry hot over the cauliflower rice. 

I also added a few peas to my rice for a little color. You can add your favorite veggies if you prefer. 

The peas are not taken into the nutritional counts.

As per MyFitnessPal: one serving is (recipe makes 4)

288 calories, 8 fat, 11.2 carbs, 6.1 fiber, 41 protein. 5.1 net carbs

I like to double it for food prepping. It lasts for several days, covered, in the fridge and freezes pretty good. The cauliflower releases a little water when thawed but I don’t find it affects the dish when it is reheated.