- 1½ lbs 700 g boneless chicken thighs
- 2 tablespoons 2 tablespoons curry powder
- 2 teaspoons 2 teaspoons garlic powder
- 1⁄3 cup 75 ml coconut oil
- 1 lb 450 g cauliflower
- 1 1 green bell peppergreen bell peppers
- 14 oz. 400 g coconut milk
- salt and pepper
- 4 tablespoons 60 ml fresh cilantro or fresh parsley
- Cut the chicken into bite-sized pieces.
- Using a clean cutting board and knife, cut the cauliflower and peppers into smaller pieces.
- Heat up coconut oil in a large skillet or wok pan. Add curry powder and minced garlic and fry for a minute to release the flavors.
- Add chicken and season with salt and pepper. Sauté for about 5 minutes. Stir often to make sure all pieces are golden brown and thoroughly cooked through. Remove from pan and keep warm.
- Add cauliflower and bell pepper to the same pan. Fry the vegetables on medium high heat for a few minutes.
- Add the coconut milk and let simmer for about 5-10 minutes. Season with salt and pepper to taste. Add the fried chicken back on top of the stew.
- Serve with finely chopped cilantro sprinkled on top.
This savory stew freezes well. Why not make a double batch and enjoy an even easier dinner on a busy night sometime in the weeks ahead?
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