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Keto chicken curry recipe for two
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Try this delicious keto chicken dinner for two – perfect for a satisfying, low-carb meal!
Ingredients:
  • 18.40 gm macadamia oil
  • 300g chicken thigh fillets, cut into 3cm pieces
  • 1 small brown onion, sliced
  • 1 garlic clove, crushed
  • 1 tsp finely grated fresh ginger
  • 1 long red chillies, finely chopped, plus extra sliced to serve
  • 1/4 tsp ground turmeric
  • 1 tsp brown mustard seeds
  • 2.50 gm ground cumin
  • 1/2 tsp ground coriander
  • 200ml coconut cream
  • 250g broccoli, chopped
  • Lime juice, to taste
  • Fish sauce, to taste
  • 50g baby spinach leaves
Instructions:
  • In a large saucepan or wok, heat half of the oil over high heat. Cook half of the chicken, stirring occasionally, for 2-3 minutes until browned. Transfer to a plate. Repeat with the remaining chicken.
  • Pour in the rest of the oil and the onion into the pan. Sauté for 3-4 minutes until the onion is softened. Stir in the garlic, ginger, chili, turmeric, mustard seeds, cumin, and coriander. Cook for 2 minutes until fragrant. Introduce the coconut cream and chicken, bring to a boil, then partially cover and simmer on low heat for 20 minutes until the chicken is tender.
  • Process the broccoli in a food processor until finely chopped to resemble rice. Transfer the chopped broccoli to a large microwave-safe bowl, cover, and microwave on HIGH for 2 minutes or until just tender.
  • Take the curry off the heat and enhance the flavors with a squeeze of fresh lime juice and a drizzle of fish sauce. Garnish with spinach and a sprinkle of extra chili, then serve alongside the broccoli rice.

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