This Coconut Chicken Curry is naturally low-carb but tastes like true comfort food! It is also bursting with flavour, easy-peasy to whip up and it makes killer leftovers.
Makes 4 servings
- 4 tbsp - Olive Oil
- 2 - Garlic Clove, minced
- 1 tbsp - Curry Powder
- 1/2 cup - Green Onion, chopped
- 1 - Red Bell Pepper, sliced
- 4 - Chicken Breast
- 1 tbsp - Ginger Root, grated
- 1 cup - Condensed Coconut Milk, unsweetened
- 1/2 lemon - Lemon Zest
The directions to make Coconut Curry are in the section below, but first, please take a moment to learn about our personalized Keto plans.
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This recipe, "Coconut Curry," was taken from our private library of recipes. So you can see the food you'll be eating is keto-friendly and delicious.
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Here are the directions to make Coconut Curry...
- Place a nonstick pan over medium heat and pour oil.
- Add minced garlic, curry powder, green onions and sliced bell pepper.
- Cook for 5 minutes, stirring occasionally.
- Add in grated ginger.
- Cut chicken into pieces and add it to the pan.
- Cook for 12-15 minutes, stirring occasionally.
- Pour coconut cream and lime zest.
- Decrease heat to medium-low and stir for 10 minutes or until heated through and chicken is no longer pink inside.