SafePlates

Ingredients

• 500g chicken breast, cut into bite-sized pieces
• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1/2 large tomato, diced (or substitute with 1/2 red bell pepper for fewer carbs)
• 1 green chili, finely chopped (optional, adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 1 cup coconut cream
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the chopped onions and sauté until they are golden brown.
2. Add the minced garlic and ginger to the skillet and sauté for another minute until fragrant.
3. Stir in the diced tomato or red bell pepper and green chili (if using), cook until the tomatoes are soft or the bell peppers are tender and oil starts to separate from the mixture.
4. Add the turmeric, cumin, coriander, red chili powder, and salt to the skillet. Cook for about 2 minutes, stirring frequently, to allow the spices to release their flavors.
5. Place the chicken pieces into the skillet and mix well to ensure they are coated with the spice mixture. Cook for about 5 minutes, or until the chicken starts to brown.
6. Pour in the coconut cream and bring the mixture to a boil. Reduce the heat to low and simmer for about 15-20 minutes, or until the chicken is fully cooked and the curry has thickened.
7. Sprinkle garam masala over the curry and mix well. Cook for an additional 2 minutes.
8. Garnish with chopped cilantro before serving.

Tip

Serve this delicious Keto-friendly Indian Chicken Curry with cauliflower rice for a complete meal.