adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Keto chicken coconut curry with broccoli rice recipe
Keto chicken coconut curry with broccoli rice recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Quick and creamy chicken curry, family-friendly, keto and gluten-free, ready in 45 minutes.
Ingredients:
  • 36.80 gm macadamia oil
  • 600g chicken thigh fillets, cut into 3cm pieces
  • 1 brown onion, sliced
  • 2 tsp finely grated fresh ginger
  • 2 long red chillies, finely chopped
  • 1/2 tsp turmeric
  • 2 tsp brown mustard seeds
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 400ml can coconut cream
  • 500g broccoli, chopped
  • Lime juice, to taste
  • Fish sauce, to taste
  • 100g baby spinach leaves
  • extra sliced long red chillies, finely chopped, to serve
Instructions:
  • In a large saucepan or wok, heat some oil over high heat. Add half of the chicken and cook for 2-3 minutes until browned, stirring occasionally. Transfer to a plate and repeat with the remaining chicken.
  • Pour in the rest of the oil and the onion into the pan. Sauté for 3-4 minutes until softened. Stir in the garlic, ginger, chili, turmeric, mustard seeds, cumin, and coriander. Cook for 2 minutes until fragrant. Stir in the coconut cream and chicken. Bring to a boil, then lower the heat and simmer partially covered for 20 minutes until the chicken is tender.
  • Process the broccoli in a food processor, in batches if needed, until finely chopped like rice. Microwave it in a large microwave-safe bowl covered on HIGH for 2-3 minutes, until just tender.
  • Take the curry off the heat and enhance it with lime juice and fish sauce, adjusting to your preference. Top it with spinach and extra chili, then serve with broccoli rice.

Similar Recipes