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Keto coconut curry Recipe

Name: Keto coconut curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 1/2 lbs chicken breasts, cut into bite size pieces; 2 tsp fresh ginger, julienned; 1 tbsp coconut oil; 15 curry leaves or lime leaves; 1 3/4 cups coconut milk; 1/2 cup fresh cilantro, chopped; salt and pepper, to taste

Diet Doctor

This five-ingredient, high-protein keto curry is one of the easiest curries you’ll ever make, with all the deliciousness of an heirloom recipe by Sahil Makhija. If you have trouble finding curry leaves, lime leaves will work just as well.

Ingredients

1 1/2 lbs chicken breasts, cut into bite size pieces

2 tsp fresh ginger, julienned

1 tbsp coconut oil

15 curry leaves or lime leaves

1 3/4 cups coconut milk

1/2 cup fresh cilantro, chopped

salt and pepper, to taste

Method

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.

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