March 4 2019 recipe & photo by Sahil Makhija![Sahil Makhija]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Kerala style chicken curry with coconut cream
A quick and flavorsome low carb chicken curry, South Indian style! Succulent pieces of chicken and mushroom-infused with a delicious blend of spices and a rich coconut gravy. A delicious hot dish, no matter the season.
USMetric
servingservings
Ingredients
- 1¼ lbs 550 g skinless boneless chicken thighs
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- 1 tsp 1 tsp red chili powder
- 2 tsp 2 tsp ground coriander seed
- 2 tbsp 2 tbsp ginger garlic paste
- 2 tbsp 2 tbsp coconut oil
- 2 2 bay leafbay leaves
- 1 1 cinnamon stickcinnamon sticks
- 1 1 green chili pepper, choppedgreen chili peppers, chopped
- 3½ oz. 100 g white onionwhite onions
- 3½ oz. (1½ cups) 100 g (350 ml) mushrooms
- 1¾ cups 425 ml coconut cream
- 20 20 curry leafcurry leaves
- ¾ cup (2⁄5 oz.) 180 ml (12 g) fresh cilantro, chopped
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Making low carb simple
Instructions
- Chop the chicken into bite-sized pieces. In a bowl, combine the chicken with salt, pepper, red chili powder, ground coriander, and ginger garlic paste. Allow marinating for a few minutes.
- In a heavy bottom saucepan or wok, heat the coconut oil. Once it gets hot, add the bay leaf and the cinnamon stick.
- Add the green chili pepper and chicken.
- Cook the chicken until it starts to get some color. Add the onions and mushrooms and stir well to combine.
- Once the mushrooms start to release their juice, add the coconut cream and the curry leaves.
- Bring to a boil and simmer for about 5-6 minutes until all the flavors are well infused and the onions have softened.
- Taste and season with more salt if needed and finish with a generous sprinkle of coriander.
Sahil's tips
You can also use any low-carb and keto-friendly vegetables you like in the stew.
Perfect to serve with cauliflower rice.
Here is some information about curry leaves. You may wish to find a local Indian or international food market to find these leaves.
https://food52.com/blog/9821-curry-leaves-and-your-favorite-ways-to-u...
Here is a good recipe for a ginger garlic paste - https://www.allrecipes.com/recipe/85132/ginger-garlic-paste/
I did not have curry leaves so I substituted lime zest and basil. Also squeezed fresh lime when serving. Yummy!
Would make again, but using a can of coconut milk instead of coconut cream.