Kerala style chicken curry with coconut cream
- 1¼ lbs 550 g skinless boneless chicken thighs
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp ground black pepper
- 1 tsp 1 tsp red chili powder
- 1 tsp 1 tsp ground coriander seed
- 1 tbsp 1 tbsp (15 g) ginger garlic paste
- 2 tbsp 2 tbsp coconut oil
- 2 2 bay leafbay leaves
- 1 1 cinnamon stickcinnamon sticks
- 1 1 green chili peppergreen chili peppers
- 3½ oz. 100 g white onionwhite onions
- 3½ oz. 100 g mushrooms
- 1¾ cups 425 ml
- 20 20 curry leafcurry leaves
- 1 tbsp 1 tbsp , chopped
- Chop the chicken into bite-sized pieces. In a bowl, combine the chicken with the salt, pepper, red chili powder, ground coriander and ginger garlic paste. Allow to marinate for a few minutes.
- In a heavy bottom saucepan, heat the coconut oil. Once it gets hot, add the bay leaf and the cinnamon stick.
- Add the green chili pepper and chicken. Pierce the skin of the chili or chop it to prevent it from exploding. Sometimes they burst when cooked whole.
- Cook the chicken until it starts to get some color. Add the onions and mushrooms and stir well to combine.
- Once the mushrooms start to release their juice, add the coconut milk and the curry leaves.
- Bring to a boil and simmer for about 5-6 minutes until all the flavors are well infused and the onions have softened.
- Season with salt and finish with a generous sprinkle of coriander.
This is a fairly watery stew so feel free to use xanthan gum (about 1/8 tsp) to thicken it up.
You can also use any low-carb and keto-friendly vegetables you like in the stew.
Perfect to serve with cauliflower rice.