Are you craving some curry? This coconut chicken curry is simple and easy recipe is keto diet friendly and can be prepared in under 45 minutes. It’s healthy, yummy, and can be enjoyed by the whole family. Plus, it’s jam packed with all kinds of flavors that everyone will love. After cooking this, you’ll want to have it for dinner all the time.
Ingredients:
- 2 tbsp of macadamia oil
- 1 sliced brown onion
- 2 tsp of ginger (grated)
- 2 cloves of garlic (crushed)
- 600g chicken thigh fillets
- 2 long red chillies (finely chopped)
- ½ tsp turmeric
- 2 tsp brown mustard seeds
- Lime juice
- Fish sauce
- 100g baby spinach
- 1 tsp coriander (grounded)
- 500g chopped broccoli
- 400ml coconut cream (canned)
How to cook Coconut chicken curry
- In a large saucepan, heat up half of the macadamia oil on high heat. Add half of the chicken thigh and cook it for 2 to 3 minutes until it is color brown. Set aside the cooked chicken and do the same with the rest of the chicken thighs.
- Add the onions and the remaining macadamia oil into the pan and cook the onions for 3 to 4 minutes until they are soft. Add in the ginger, chilli, garlic, turmeric, mustard seeds, coriander, and cumin. Cook everything for 2 minutes until the flavors start to fuse together. Add the cooked chicken and the coconut cream and let it boil. Reduce it to low heat and let it simmer for 20 minutes or until the chicken is already soft and tender.
- Using a food processor, process all of the broccoli or in batches until it resembles rice. Transfer the processed broccoli into a large microwavable bowl and microwave it for 2 to 3 minutes on high.
- Remove the cooked chicken curry from the pan and season it with the fish sauce and lime to taste. Put in the spinach and serve with the broccoli rice.
Useful Tips:
If you want to add a little bit more spice to your coconut chicken curry recipe, you can add some extra chilis to the finished dish.