Keto coconut curry chicken

Name: Keto coconut curry chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 stalks of lemon grass; 2 tbsp coconut oil; 1 tbsp curry powder; 1 1/2 lbs boneless chicken thighs; 1 leek; 1 thumb-sized piece of fresh ginger; 2 garlic cloves; 1 red bell pepper, sliced; 1/2 red chili pepper, finely chopped; 14 oz. coconut cream; 1 lime, the finely grated zest

Imagine a silky coconut sauce filled with fragrant lemongrass, warming ginger, and a kick of heat from the curry. Oh, yes. It’s real, and it’s happening.

March 24 2015 recipe by , photo by in Recipes, Main course

Keto coconut curry chicken

Imagine a silky coconut sauce filled with fragrant lemongrass, warming ginger, and a kick of heat from the curry. Oh, yes. It’s real, and it’s happening.

USMetric

4 servingservings

Ingredients

2 2 stalks of lemon grass
2 tbsp 2 tbsp coconut oil
1 tbsp 1 tbsp curry powder
1½ lbs 650 g boneless chicken thighs
1 1 leekleeks
1 1 thumb-sized piece of fresh ginger
2 2 garlic clovegarlic cloves
1 1 red bell pepper, slicedred bell peppers, sliced
½ ½ red chili pepper, finely choppedred chili peppers, finely chopped
14 oz. 400 g coconut cream
1 1 lime, the finely grated zestlimes, the finely grated zest

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Instructions

Instructions are for 4 servings. Please modify as needed.

Crush the rough part of the lemongrass with the broad side of a knife or a pestle.
Cut the chicken into coarse pieces.
Gently heat the coconut oil in a wok or a large frying pan.
Grate the ginger and fry together with the lemongrass and curry.
Add half of the chicken and sauté over medium heat until the strips are golden. Salt and pepper to taste.
Set aside and fry the rest of the chicken in the same way, perhaps add a little more curry for the second batch. The lemon grass can remain in the pan.
Slice leaks into pieces and sauté them in the same pan together with the other vegetables and finely chopped garlic. The vegetables should turn golden, but retain their crispiness.
Add the coconut cream and chicken and let simmer for 5–10 minutes until everything is warm.
Remove the lemon grass and sprinkle over the lime zest.

Tip!

Did you know you can store ginger in the freezer? Just wash it really well, dry it, and you can grate it still frozen with the clean skin on!

Goes great with

Cauliflower Rice – An Essential LCHF Side Dish

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41 comments

Top comment

Eddie Mitchell
March 24 2015 11
Here we go again. Don't breath the air, it will kill ya. Don't drink the water, it will kill ya. Don't use a plastic spoon, it will kill ya. Give me a break. The recipes and food ideas on this blog are way above the crap most people are eating.

For gods sake, give the place a break.

No grovel intended.

Kind regards Eddie

Replies: #8, #42

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All comments

1
Vevcil
March 24 2015
How frying effects nutritions?
2
DonnaE
March 24 2015
I second Vevcil's question about frying. Stewing is safer--prevents the creation of carcinogenic heterocyclic amines and polycyclic aromatic hydrocarbons:
http://www.cancer.gov/cancertopics/causes-prevention/risk/diet/cooked...

Reply: #10
3
Eddie Mitchell
March 24 2015 11
Here we go again. Don't breath the air, it will kill ya. Don't drink the water, it will kill ya. Don't use a plastic spoon, it will kill ya. Give me a break. The recipes and food ideas on this blog are way above the crap most people are eating.

For gods sake, give the place a break.

No grovel intended.

Kind regards Eddie

Replies: #8, #42
4
greensleeves
March 24 2015
Chicken thigh fillet? What's wrong with the meat, on the bone, with the skin? Stewing the bone & skin will give us more collagen, cartilage & healthy fat in a rich curry- plus the skin has important glycine for our hair & nails. Are we supposed to eat skinless chicken now? Confuzzled.
5
Murray
March 25 2015 3
I didn't see in the recipe that the skin is removed. The picture shows them with skin on.

As for the bones, it makes a more pleasant meal for the diner for the cook to remove the bone. The meat also cooks more evenly in the pan. One can freeze the bones for another chicken dish later or to make stock. To make an excellent jus/sauce, break the bones open with a cleaver, roast them a bit in the oven and then sauté them in chicken stock, reducing to an excellent jus/sauce.

As for frying, it's deep frying that is the main culprit or pan frying at high heat. This recipe says gentle heat and fry only until golden. This is not a recipe that starts with pour in oil and heat until the oil smokes then sear the meat.
6
FrankG
March 25 2015 1
Presumably this is a direct translation into English, so please don't take every word literally. Apply some common-sense and imagination. As with any recipe, treat it as a guideline rather than gospel.

The picture does show skin and bones (also the richer dark-meat), so by all means "cut" into pieces using a cleaver and cook with both skin and bones; as this will likely add to the flavour and nutritional value (maybe there is a relationship between these?) but it is up to you :-)

Once again, a meal which flies in the face of those who claim LCHF must be hard to sustain as it is so restrictive and boring Hah! :-P Many thanks for sharing it with us.
7
FrankG
March 25 2015 1
By the way, that looks like a top-quality knife! Was it always that size, or is that the result of many years of good use and many, many resharpenings?

Yes I like to cook... I think it sad that: apparently there are now generations who apparently lack this basic skill. I'm glad to report that my son shares my passion in this regard :-)

I'm immediately starting to wonder about substitutes in this recipe... for a start, how about using goat instead of chicken?
8
Reply to comment #3 by Eddie Mitchell
Kaye Bonato
March 26 2015
Thanks Eddie, I was about to start tearing out my hair and you saved me just in time.

For those concerned about frying food/meat. If you don't like it, don't do it. As for me, a nice piece of chicken with skin and bones lightly fried is a thing to enjoy.
9
Lily
March 26 2015 1
I cooked this curry today in a pressure cooker for 35 minutes, the best curry we ever had. Thank you fore the recipe.
PS. I left the skin and bones on, they were delicious.
10
Reply to comment #2 by DonnaE
BobM
March 27 2015
If it's true that "frying" foods to create a sear is bad, why aren't the French dying at an incredible rate? It's hard to find French food/meat that's not seared.
11
Jo tB
March 30 2015
In English "frying" means deep frying like chips. If you heat a little oil in a pan to brown meat it is called sauté (searing). I agree with FrankG, the original recipe is in Swedish, and quite often when trying to translate it into English you look up the swedish word in the dictionary and you have several options in English to chose from. Perhaps you chose the wrong English word. I have had that happen to me when trying to translate a Dutch word into English. You have to look at the context in which the word is used.

To fry gives three Dutch translations: bakken, braden, fruiten. Which one to chose in this case??
12
Nancy
April 3 2015
Could the recipes be posted in such a way we could copy and paste, for example, to Evernote? I think the graph and the photo of our cook keep me from doing this.
This is very good and I'm trying to save it the lazy, I mean, digital way. Thank you.
And also thank you to Eddie Mitchell.
13
Jo tB
April 3 2015
Nancy, I just copy and paste any recipe I want into a Word document. I use the paste special function so as not to import all the internet codes, it becomes flat text. I use "the scissors" in windows 2010 to cut and paste the photo into the word document. Then I save it to my hard drive or put it onto a USB stick along with over 500 other recipes that I have collected. Now all I have to do is make them.......
14
Bel
April 7 2015
Is there a carb count for this recipe?

Reply: #15
15
Reply to comment #14 by Bel
Zepp
April 7 2015
Yes, look at the piechart to the right.

Its says 13 grams/serving.. and moderate Low carb.
16
Ronnie
April 16 2015
I love the recipes you posted a lot! How about making them accessible on Pinterest? It would give you lots of exposure and I would have a quick way of saving it.

Best Wishes!
17
Lorna
August 20 2015
Only just come across this site and loving these recipes. Don't understand all the critical comments though.
I'm English and have spoken English all my life ;-) To fry means to fry, such as in a frying pan ... a very shallow vessel - perfectly designed for FRYING the good ol' full English breakfast (which isn't deep fried like chips :O ). Deep frying, as per chips, is ... deep frying in a large saucepan ir deep fryer. Saute ... that's not English, it's French :-D
18
Cate
August 20 2015
I agree with Lorna - what is with the critical comments? Just use your common sense and adapt to your preferences (skin, no skin, bones, no bones, fry, stew), no need to debate the issue. We cooked this recently, as directed, and it was delicious.
19
Jenny
October 15 2015
This was absolutely delicious! Thank you! I had to YouTube how to prepare lemon grass and that was really helpful. I made puréed cauliflower. My husband and ten year old daughter loved it - thank you for this great recipe!

Reply: #20
20
Reply to comment #19 by Jenny
Bjarte Bakke Team Diet Doctor
October 16 2015
Glad you enjoyed it Jenny! We have loads more simple and delicious recipes coming up very soon. :)
21
MonaLisa
January 28 2016
I am thinking ..coconut cream, is that really coconut milk? The tin can? or is it the little paper carton that actually is named coconut cream? Or the coconut cream that should be mixed with water? I have three variations.. but never seen coconut cream in a tin.If I look at the picture it is coconut milk, from a tin. Right?

Reply: #22
22
Reply to comment #21 by MonaLisa
Peter Biörck Team Diet Doctor
February 14 2016

I am thinking ..coconut cream, is that really coconut milk? The tin can? or is it the little paper carton that actually is named coconut cream? Or the coconut cream that should be mixed with water? I have three variations.. but never seen coconut cream in a tin.If I look at the picture it is coconut milk, from a tin. Right?

Sorry for late answer, yes it's from a tin. :)
23
cydne
July 2 2016
my first fear was a rise in cholesterol. but most of the fat in these recipes comes from non animal sources! which of course means no cholesterol. high fiber foods also help lower cholesterol.
thank you thank you thank you for helping me find a way to eat all the delicious foods I love and loose weight and be healthy!
24
Lisa
May 31 2017
Does anyone proof what they write these days?
1.) The title of the recipe is Curry Chicken with Coconut and Lime. There is NO LIME listed anywhere in the ingredients or the instructions.
2.) The list of ingredients includes 1 thumb-sized piece of fresh ginger. Yet nowhere in the Instructions is the ginger ever mentioned. When is it added? How is it prepared (diced, sliced, grated)?
3.) Step 8 says to sprinkle with lemon zest, but that ingredient is never listed.

Reply: #34
25
Carol
October 15 2017
I made this recipe the other night and we really enjoyed it. Great flavors! As far as the lime goes, I used some of the zest for garnish and squeezed the lime juice right in. It was delicious, thank you!
26
Corey
October 15 2017
How big is a serving size
27
Gloria
January 29 2018
I have the same question as Lisa (24). Where does the lime come in? I would guess that lime juice would be added at the end with the coconut cream. ???

Reply: #28
28
Reply to comment #27 by Gloria
Val
February 9 2018
I may be wrong but I would guess that they had meant to add kaffir lime leaves, perhaps with the coconut cream to simmer...at least that's how I make Thai coconut lime dishes. If you have them, try it. :)
29
Dawn
March 24 2018
I just made this recipe and it is delicious. Love it. Thank you.
1 comment removed
31
Denise
March 27 2018
Where is the Lime

Absolutely beautiful recipe. We just had this for dinner with some Modifications as I’m allergic to Garlic & my husband can not handle Chilli. So I just made it with coriander & added some zucchini noodles. So next time I will just add some lime juice & lime zest to the ingredients. Otherwise this is one of my favourites. At only 9grams of Carbs it’s to good to ignore.
Thank you for your beautiful recipes.
32
Deborah
October 11 2018
This meal was delicious. Thank you Team Diet Doctor!
33
Trish
January 1 2019
Lol I was wondering the same thing... where's the lime? 😜
I added half a lime's worth of juice at the same time as the coconut milk.
The flavours were well-rounded without anything standing out too much.
34
Reply to comment #24 by Lisa
Stacy C
March 8 2019
I was also wondering... where's the lime??
35
Kellie
July 19 2019
Loved this recipe, it was delicious. This is my new favourite! Had it with DD oven baked cauliflower. Beaut!
36
Daniela
February 28
Delicious!
37
Liz
June 10
One of our favourite go to’s
38
nemzywemzy
July 16
This was so simple to make and delicious. Next time I’d add more curry powder.

Reply: #39
39
Reply to comment #38 by nemzywemzy
Crystal Pullen Team Diet Doctor
July 16

This was so simple to make and delicious. Next time I’d add more curry powder.

You can't beat simple and delicious :)
40
Keegan
September 20
Love this recipe. I didn’t have chicken so I substitute baked sausages in at the last minute to make coconut curries sausages. Soooooo good! Would that change the net carb count much? It ended up being two sausages per person

Reply: #41
41
Reply to comment #40 by Keegan
Kerry Merritt Team Diet Doctor
September 20

Love this recipe. I didn’t have chicken so I substitute baked sausages in at the last minute to make coconut curries sausages. Soooooo good! Would that change the net carb count much? It ended up being two sausages per person

You would need to check the label for your sausages to see if they have any carbs.
42
Reply to comment #3 by Eddie Mitchell
traci.quebbeman
3 days ago
Amen, or use an air fryer.

Keto coconut curry chicken

Keto coconut curry chicken

Ingredients

Instructions

Tip!

Goes great with

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Keto: Adapted for 16:8 fasting #3

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