| Prep Time | 15 minutes |
| Cook Time | 30-40 minutes |
| Servings |
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| Change Units |
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Ingredients
Curry
- 50 gram ghee
- 750 gram chicken breast
- 2 onions sliced
- 400 gram coconut milk
- 200 gram cream
Cauliflower rice
- 1 kilogram cauliflower half-cooked
- 400 gram bacon sliced
- 1 onions diced
- 100 gram butter
Ingredients
Curry
Cauliflower rice
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Instructions
Curry
- 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
Cauliflower rice
- 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
Nutrition Facts
Serving Size 100 gram
% Macronutrients
Amount Per Serving
Calories 211.04kcal
from Fat 142.56kcal
68%
from Protein 59.76kcal
28%
from net. Carb 7.12kcal
3%
from Fiber 1.6kcal
1%
% Daily Value*
Total Fat 15.84g
9%
Carbohydrate (Netto) 1.78g
7%
Fiber 0.8g
3%
Protein 14.94g
15%
*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.
