What makes a difference between a bland dish and a delicious, mouthwatering meal? Well, of course - spices! This simple keto chicken curry is a fantastic choice for all ethnic cuisine enthusiasts. It brings joy and aromas to the table, and it’s easy to make. We are using a mortar and pestle to bring out the aromatic flavors of ginger, chili, onion, and garlic. Then we spice things even more with antioxidant-packed, golden turmeric. Last, we use lemon zest to add a citrusy freshness to this hearty chicken dish. All this in just 30 minutes!
Put ginger, green chili, finely chopped onion and minced garlic in the mortar.
Hold the mortar in place with one hand, and use your other hand to hold the pestle. Twist all ingredients in the mortar and crush them against the bottom and sides. You can also use a blender or a food processor if you don't have mortar and pestle at handy.
Heat the coconut oil in a deep pan and sauté the pounded ingredients for 3-4 minutes.
Add turmeric powder and the lemon zest to the mix, stirring well.
Place chicken drumsticks to the pan, add coconut milk diluted with water and mix well so all ingredients come together nicely. Season with salt and simmer with a closed lid for about 30 minutes or until the chicken is completely cooked through.
Serve warm sprinkled with the chopped parsley.
|
Keto Chicken Curry |
Calories |
Fats (g) |
Carbs (g) |
Firbs (g) |
Net Carbs (g) |
Protein |
|
4 chicken drumsticks |
311 |
10.5 |
0 |
0 |
0 |
50.6 |
|
1 yellow onion, roughly chopped |
44 |
0.1 |
10.3 |
2.4 |
7.9 |
1.2 |
|
1 clove garlic minced |
4 |
0 |
1 |
0.1 |
0.9 |
0.2 |
|
1 teaspoon ginger, grated |
6 |
0.1 |
1.3 |
0.2 |
1.1 |
0.2 |
|
1 green chili |
16 |
0.8 |
1.7 |
0.6 |
1.1 |
0.8 |
|
1 teaspoon turmeric powder |
8 |
0.2 |
1.4 |
0.5 |
0.9 |
0.2 |
|
1 teaspoon lemon zest |
1 |
0 |
0.4 |
0.1 |
0.3 |
0.1 |
|
1 teaspoon parsley, chopped |
0 |
0 |
0.1 |
0 |
0.1 |
0 |
|
¼ cup coconut milk |
138 |
14.3 |
3.3 |
1.3 |
2 |
1.4 |
|
¼ cup water |
0 |
0 |
0 |
0 |
0 |
0 |
|
2 tablespoon coconut oil |
234 |
27.2 |
0 |
0 |
0 |
0 |
|
½ teaspoon salt |
0 |
0 |
0 |
0 |
0 |
0 |
|
Total |
762 |
54.2 |
19.5 |
5.2 |
14.3 |
54.7 |
|
Per Serving (<2) |
381 |
27.1 |
9.75 |
2.6 |
7.15 |
27.35 |
Ingredients
Directions
Put ginger, green chili, finely chopped onion and minced garlic in the mortar.
Hold the mortar in place with one hand, and use your other hand to hold the pestle. Twist all ingredients in the mortar and crush them against the bottom and sides. You can also use a blender or a food processor if you don't have mortar and pestle at handy.
Heat the coconut oil in a deep pan and sauté the pounded ingredients for 3-4 minutes.
Add turmeric powder and the lemon zest to the mix, stirring well.
Place chicken drumsticks to the pan, add coconut milk diluted with water and mix well so all ingredients come together nicely. Season with salt and simmer with a closed lid for about 30 minutes or until the chicken is completely cooked through.
Serve warm sprinkled with the chopped parsley.
