• Natalie Warriner

Keto Chicken Curry

Updated: Mar 31

Ingredients (serves 4) 700g Chicken Thigh 3 Small green chillies

5 TBSP Cooking oil

3 Cloves 2 Cardamom Pods 2 Large Onions, finely chopped 2.5cm piece of root ginger, finely chopped

4 Garlic Cloves, crushed

1 TSP Red Chilli Powder 1/2 TSP Ground Cumin

1/2 TSP Ground Coriander (cilantro)

1 TSP Turmeric

1 TSP Nutmeg

200g Tin Chopped Tomatoes 1 TSP Garam Masala (optional)

Salt to taste


  1. Remove any skin on the chicken and cut into bite sized pieces. Finely Chop Chillies and do not remove the seeds.

  2. Heat the oil in a large non-stick pan, add the cloves & Cardamom and wait for it to sizzle.

  3. Add the onions and fry until dark brown.

  4. Add the Green Chillies, ginger and garlic, stir for 30 seconds

  5. Add Red Chili powder, cumin, coriander, turmeric & salt and stir frequently.

  6. Add the Chicken and 50ml Water. Mix for 2-3 Minutes.

  7. Add the nutmeg and tinned tomatoes: Cover and cook on medium for 20 minutes.

  8. When about to serve, add your Garam Masala and freshly chopped Coriander.

We served our with Zucchini Noodles, however if you are not on a low carb diet then basmati rice is the best rice for this dish.


BONUS CHAPATIS (Indian Flat Bread - not keto lol!)


1 Cup White Flour

1 Cup Brown Flour


Add to a food mixer and a dribble of oil (olive or avocado) add water to the food processor until it makes a ball. Cover the dough with plastic wrap and let the dough rest for at least 1 hour, at room temperature.


Roll out the dough very thin. Roll it with a rolling pin into a 6-7 inch disc. If the dough sticks to the surface, dust the surface with more flour.


Heat your cast iron Skillet to a high temp. Add oil and Place the chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface, flip over and cook the other side.


DONE!


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