Keto Chicken Curry

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Keto Chicken Curry

This keto chicken curry is the perfect amount of spice and flavor. Plus, it’s high-protein and low-carb.

Prep Time10

Cook Time30

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: cups

Calories: 442.08kcal

Author: Taffiny Elrod

Ingredients

6 boneless, skinless chicken thighs (2 lb.), cut into 1-1/2" pieces
2 Tbsp. ghee or coconut oil
6 cloves garlic
1 Tbsp. ginger paste
2 Tbsp. madras curry powder
1 tsp. kosher salt
1/4 tsp. cayenne pepper optional
15.5 oz. can full-fat coconut milk
1 cup chicken stock or water
1 Tbsp. low-sodium soy sauce or coconut aminos
1 tsp. apple cider vinegar
6 drops liquid stevia
1 large red bell pepper 6 oz., cut into 1/2” strips
12 oz. green beans cut into 2” pieces
1 serving Savory Chicken Soup Keto Chow
1/2 cup room temperature water

Instructions

Heat a large pot over medium heat and add the coconut oil.
When the oil is hot, add the chicken in a single layer.
Cook the chicken until brown on all sides.
When the chicken is browned, add the garlic and ginger. Cook until fragrant.
Add the curry powder, salt, and cayenne pepper.
Stir in the coconut milk, chicken stock, apple cider vinegar, and stevia.
Cover the pot and simmer for 10 minutes.
Add the vegetables to the pan. Cook for another five to ten minutes until the vegetables are tender-crisp.
Mix the Keto Chow with the water until dissolved.
Stir the Keto Chow into the curry and simmer until it has thickened.

Notes

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