Easy Keto Chicken Curry with Turmeric Rice

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Ingredients

  • 1 tablespoon of coconut oil
  • 8 chicken thighs
  • 2 tablespoons Valcom green curry paste
  • 400 ml canned coconut cream
  • 2/3 cup Massel * Chicken-style liquid broth
  • 2 kaffir lime leaves
  • 60 g baby spinach leaves
  • 1/2 small red onion, thinly sliced

Cauliflower rice

  • 1 tablespoon of coconut oil
  • 1/2 teaspoon ground turmeric
  • 500 g fresh or frozen cauliflower rice
  • 1 pinch of salt and pepper * to taste

Method

  1. Melt the coconut oil in a large saucepan over high heat. Cook drumsticks, in 2 batches if necessary, for 10 minutes, spinning frequently or until golden brown. Transfer to a plate.

  2. Add the curry paste to the pan. Cook, stirring, for 1 minute or until aromatic. Add chicken and stir to coat. Add the coconut cream, broth, and lime leaves. Bring to a simmer. Reduce heat to low. Simmer, uncovered, for 40 minutes or until chicken is tender. Stir through the spinach.

  3. Cauliflower rice: Heat the coconut oil in a medium saucepan over high heat. Add turmeric and stir for 30 seconds or until aromatic. Add the cauliflower rice and ¼ cup of water. Reduce the heat to medium and cook, stirring occasionally, for 7 minutes or until the water has evaporated. Spice with salt and pepper.

  4. Serve the curry with the cauliflower rice.

Notes

To make cauliflower rice, if you use fresh cauliflower, cut and chop a large cauliflower into large pieces. Process with a food processor in batches until it resembles rice.

This recipe was created by Ali Adams for the best recipes in Australia.

This recipe was photographed by Amber De Florio for Australia's best recipes.

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