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Keto Coconut Curry Chicken
Keto Coconut Curry Chicken
Ingredients
- 2 tbsp Olive oil (divided)
- 1/2 large Onion (chopped)
- 1 lb Chicken breast (cut into bite size pieces)
- 1 14.5-oz can Diced tomatoes (drained)
- 7 oz Coconut cream (the entire cream part skimmed from a 14-oz can)
- 1/4 cup Chicken broth
- 4 cloves Garlic (minced)
- 1 1/2 tbsp Curry powder (+1 tsp cumin if your curry powder doesn’t include it)
- 1 tsp Ground ginger
- 1 tsp Paprika
- 1/2 tsp Sea salt (to taste)
Method
- Heat oil in a large saute pan over medium heat.
- Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
- Push the onion to the side.
- Increase heat to medium high.
- Add another tablespoon oil and the chicken in a single layer.
- Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
- Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt.
- Stir everything together.
- Adjust salt to taste.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick
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