Coconut Chicken Curry
This chicken curry recipe is my own creation. In the past, I used to make it with cream only, but I think the variation with coconut milk is way better.
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
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 142.56kcal
from Protein 59.76kcal
from net. Carb 7.12kcal
from Fiber 1.6kcal
% Daily Value*
Total Fat 15.84g
Carbohydrate (Netto) 1.78g
*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.