Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, low carb chicken curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Low carb chicken curry is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Low carb chicken curry is something which I’ve loved my whole life. They are fine and they look fantastic.
How To Freeze Keto Chicken Curry. Stews like this low carb chicken curry recipe freeze quite well. Once the chicken curry with coconut cream has cooled, store it in a glass or plastic container (see note above if using plastic!) or to save room in the freezer, put it into a freezer bag and lay it flat so that it freezes flat. Melt butter or coconut oil in a large pan.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook low carb chicken curry using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Low carb chicken curry:
- Get 1 brown onion diced
- Take 6 skinless chicken thighs
- Get 2 tablespoons garam masala
- Get 1 teaspoon turmeric
- Prepare 1 star anise
- Make ready 1 cinnamon stick
- Prepare 4 Cardoman pods
- Prepare 2 tablespoons crushed garlic and ginger
- Prepare 2 cups cubed pumpkin and sweet potato
- Make ready 1 cup fresh peas
- Get 1 punnet portobellini mushrooms
- Prepare 1 bunch fresh coriander leaves
The chicken is bathed in a delicious mix of spices and is best served with a side of Keto Cauliflower Rice. Get your large fry-pan onto medium heat and start by dicing your onions up nice and small. Cut chicken into strips and season with salt and pepper. Heat butter in a heavy skillet over medium-high heat until the foam from the butter subsides.
Steps to make Low carb chicken curry:
- Fry whole spices in a dry pot, when fragrant add a tablespoon of olive oil. Add diced onion, garlic and ginger and dry ground spices - fry for 5 minutes. Add chicken thighs and mushrooms and brown in spice mixture for 5 minutes
- Add 1/2 cup of water and bring to a simmer with pot closed. After 40 minutes add cubes sweet potato and pumpkin
- After another 20minutes add peas and cook until pumpkin and sweet potatoes are done. Season to taste
- Serve with cauliflower rice and top with chopped fresh coriander leaves. Enjoy with your choice of cooling sambals.
Cut chicken into strips and season with salt and pepper. Heat butter in a heavy skillet over medium-high heat until the foam from the butter subsides. Add cumin, coriander, ginger, red-pepper flakes (if using) and minced garlic. How to Make Low Carb Chicken Tikka Masala Heat a large skillet over a medium heat and add some oil. Add some cubed chicken (I used boneless, skinless chicken thighs but chicken breasts would be fine too!), and cook until the outsides of each piece are brown.
So that is going to wrap this up with this exceptional food low carb chicken curry recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
