Low Carb Cook
4/11/2011
Low-ish Coconut Chicken Curry
This makes about 4 servings
1 lb chicken meat I like frozen chicken tender sized pieces to eliminate cutting and trimming.
4 tablespoons of coconut oil
1 tablespoon unsweetened coconut
2 tablespoons of "sweet" curry powder use "hot" if you like a bite
½ teaspoon of turmeric
½ teaspoon of cinnamon
1 ½ teaspoon cooking safe sweetener of your choice
1 onion sliced
3 cloves of garlic
1 inch piece of grated ginger
½ can coconut milk
Squeeze of lemon
½ cup of plain yogurt (optional to reduce heat or add smoothness)
Salt and Pepper to taste
Directions:
In a large frying pan heat up the coconut oil on medium heat. Mix in spices: curry powder,coconut, turmeric, cinnamon, garlic, ginger and sweetener. Cook spices for about 10 minutes. If the spices are starting to look dry and are clumping you can add a bit of water or more oil. Add chopped onion and cook till translucent for 5 minutes. Add chicken and coconut milk to the pan and simmer for 25-30min. Squeeze and mix a bit of lemon juice over the curry. Add salt and pepper to taste.
Optional ingredients.:
To cut down on the spiciness of the curry you can add plain yogurt to it.
Also you can add some red pepper sauce or crushed red peppers to make it a lot more lively.
About 15G carbs per serving. without the yogurt it's less. ¶ 11:29 AM 0 comments
1 lb chicken meat I like frozen chicken tender sized pieces to eliminate cutting and trimming.
4 tablespoons of coconut oil
1 tablespoon unsweetened coconut
2 tablespoons of "sweet" curry powder use "hot" if you like a bite
½ teaspoon of turmeric
½ teaspoon of cinnamon
1 ½ teaspoon cooking safe sweetener of your choice
1 onion sliced
3 cloves of garlic
1 inch piece of grated ginger
½ can coconut milk
Squeeze of lemon
½ cup of plain yogurt (optional to reduce heat or add smoothness)
Salt and Pepper to taste
Directions:
In a large frying pan heat up the coconut oil on medium heat. Mix in spices: curry powder,coconut, turmeric, cinnamon, garlic, ginger and sweetener. Cook spices for about 10 minutes. If the spices are starting to look dry and are clumping you can add a bit of water or more oil. Add chopped onion and cook till translucent for 5 minutes. Add chicken and coconut milk to the pan and simmer for 25-30min. Squeeze and mix a bit of lemon juice over the curry. Add salt and pepper to taste.
Optional ingredients.:
To cut down on the spiciness of the curry you can add plain yogurt to it.
Also you can add some red pepper sauce or crushed red peppers to make it a lot more lively.
About 15G carbs per serving. without the yogurt it's less. ¶ 11:29 AM 0 comments
