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
Directions:
- 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.
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Nutrition Facts
Keto Chicken Curry
Serving Size
389 g.
Amount per Serving
Calories
442.08
% Daily Value*
Fat
29.8
g
46
%
Saturated Fat
18.31
g
114
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.3
g
Cholesterol
128.67
mg
43
%
Sodium
762.54
mg
33
%
Potassium
898.04
mg
26
%
Carbohydrates
12.93
g
4
%
Fiber
3.55
g
15
%
Sugar
5.48
g
6
%
Sugar Alcohol
0.09
g
Net Carbs
9.29
g
Protein
32.57
g
65
%
Vitamin A
159.58
IU
3
%
Vitamin C
65.04
mg
79
%
Calcium
166.55
mg
17
%
Iron
2.95
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
