Keto coconut curry
- 1½ lbs 650 g chicken breast, cut into bite size pieceschicken breasts, cut into bite size pieces
- 2 tsp 2 tsp fresh ginger, julienned
- 1 tbsp 1 tbsp coconut oil
- 15 15 curry leafcurry leaves or lime leaflime leaves
- 1¾ cups 425 ml
- ½ cup (¼ oz.) 120 ml (8 g) , chopped
- salt and pepper, to taste
- Prepare the chicken and the ginger. (To julienne is to cut into fine matchsticks).
- Put a heavy-bottomed saucepan or a wok on the stove and heat up the oil. You can use olive oil, but for an authentic taste, we recommend coconut oil.
- When the oil is hot but not smoking, add in the julienned ginger.
- Once the ginger is sizzling, add in the curry leaves. Careful! They’ll sizzle, so step away from the stove. Fry the leaves until they’re crisp.
- Add in the chicken and season generously with salt and black pepper. Let the chicken cook for a couple of minutes on high heat without touching it. The chicken should have a golden brown color on the outside.
- Add the coconut milk to the pot, then cover with a lid and simmer for 5-10 minutes until the chicken is cooked through. Take the lid off and taste the sauce. Add salt and pepper if needed.
- Spoon curry into a bowl and top it with chopped cilantro.
No curry leaves or lime leaves?
You can use lime zest and a bit of dried basil. Taste and adjust while the chicken is simmering.
This recipe is very nice as a soup, but you can also serve over cauliflower rice or with our Keto naan bread.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Sahil's cookbook, "Keto Life".