Description
A delicious and creamy coconut curry chicken that is perfect for a keto diet.
Ingredients
Scale
- 1.5 pounds chicken thighs, boneless and skinless
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 bell pepper, sliced
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onions, garlic, and ginger; sauté until soft.
- Add chicken thighs and cook until browned on both sides.
- Stir in curry powder and bell pepper.
- Pour in coconut milk and bring to a simmer.
- Cover and cook for 20-25 minutes until chicken is cooked through.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Serve with steamed vegetables or cauliflower rice.
- Store leftovers in the refrigerator for up to 3 days.
- For a spicier version, add chili flakes or fresh peppers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg