These currywurst style chicken hearts taste delicious and are easy to prepare, too. They need some passive cooking time but become nicely tender this way. In addition, the recipe also works with nearly any type of sausage.
Cut chicken breast into bite-sized bits and fry them in ghee, together with the onions
After a few minutes add salt, pepper, curry, chili and paprika
When everything becomes crispy, add coconut milk and cream
Now, let it simmer for about 30-40 minutes at low-mid heat with the lid on
The coconut milk and cream will start to thicken after a while, giving you a creamy sauce
In the meanwhile, mince the cauliflower in a food processor or with a knive to a size you like
Cut bacon into bits
Fry bacon and onions with the butter until it becomes crispy
Then, add the cauliflower rice
Fry for about 15-20 minutes at low heat
Add salt, pepper and grated nutmeg
Serving Size 100 gram
Amount Per Serving
from Fat 142.56kcal68%
from Protein 59.76kcal28%
from net. Carb 7.12kcal3%
from Fiber 1.6kcal1%
% Daily Value*
Total Fat 15.84g9%
Carbohydrate (Netto) 1.78g7%
*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.
These nutrition facts only include the chicken curry, not the cauliflower rice.