DAIRY-FREE KETO CHICKEN CURRY

This luscious and creamy is a scrumptious meal for the whole family! Dairy-Free Keto Chicken Curry

DAIRY FREE CHICKEN CURRY

This is sure to be an absolute favorite. With lots of spices, fresh ginger is super flavorsome and garlic and a secret weapon, a peanut butter and little coconut aminos.

Made with olive oil and coconut milk, this is dairy-free and while keeping the carbs low, it’s full of healthy fats to fill you up.

Ingredients

• 1 medium tomato (or 100g)
• 2 tablespoons extra virgin olive oil
• 21 ounces skinless chicken thighs boneless, cubed
• 1 small onion yellow, finely diced
• 3 cloves garlic minced
• 1 tablespoon ginger grated
• ½ red chili pepper fresh
• ½ teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ cup chicken broth
• 1 tablespoon unsweetened peanut butter no sugar added
• 1 tablespoon coconut aminos
• ½ teaspoon salt
• ⅓ teaspoon pepper
• 13.5 ounces coconut milk canned, full-fat, unsweetened
• 5.5 ounces green beans trimmed
• ½ juice lime
• (to serve) 2 tablespoons coriander fresh, finely chopped
• 2 tablespoons almond flakes toasted

Cumin and Coriander Cauliflower Rice

• 1 medium cauliflower
• 1.5 teaspoons cumin seeds
• 3 tablespoons extra virgin olive oil
• ⅓ teaspoon salt
• ¼ cup coriander fresh, finely chopped

Instructions

1. By quartering, prepare the tomato and then pulsing in a food processor.
2. In a non stick frying pan, heat(medium heat) Two tbsp. of olive oil. Add the chicken and heat for Six mins until it gets golden on the outside. (Note: at this stage, the chicken will not be fully cooked.)
3. Add the ginger, garlic and onion. Fry for Two mins then add the spices and red chili pepper for One further minute. (Note: If using a Dutch oven you may need to deglaze the pan with a little water to stop sticking. I used 3 tablespoons of water.)
4. Next add the pepper, coconut aminos, peanut butter, chicken stock, salt and tomato. Bring to a boil then for Ten minutes, simmer on medium / low.
5. Stir in the coconut milk and for a further Five minutes heat, on a medium heat.
6. Add the juice of the lime and green beans and heat for Three minutes until the beans are el dente. Check that the chicken is cooked through. Internal temp. should be 165 degrees F. Taste and adjust seasoning and lime.
7. Serve with toasted coconut flakes or toasted almonds, fresh coriander and optional coriander cauliflower rice and cumin.

Cumin and Coriander Cauliflower Rice

1. To a food processor, add the cauliflower florets and pulse until like the texture of rice. (Note: In the food processor, use the S blade)
2. On a medium / low heat, toast the cumin seeds, frying pan(in a non stick) for approximately One min or until it gets golden. Put it aside.
3. In a frying pan(non-stick) heat the olive oil. Add the cauliflower rice and fry for Five mins. Add the salt and toasted cumin seeds and heat for Two more mins. Stir through fresh coriander.

Storage

• For 3 days, Tupperware in the fridge

Notes

Net Carbs: 7g

Nutrition

Calories: 412kcal
Carbohydrates: 9g
Protein: 23g
Fat: 32g
Saturated Fat: 14g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 12g
Trans Fat: 1g
Cholesterol: 94mg
Sodium: 563mg
Potassium: 483mg
Fiber: 2g
Sugar: 2g
Vitamin A: 454IU
Vitamin C: 18mg
Calcium: 56mg
Iron: 2mg