Spicy Keto Zone Chicken Curry

Do you love spicy food?

Then this keto chicken curry is for you!

Loaded with low-carb vegetables, this recipe is both delicious and nutritious!

Red chilis contribute to the spicy flavor of this recipe. Chilis stimulate blood flow and nitric oxide production. This is great for your cardiovascular health and helps to nourish your skin and other organs.

Additionally, this recipe includes organic chicken for bioavailable protein and grass-fed ghee for a dose of healthy fats to keep you in the Keto Zone!

Try out this awesome spicy chicken curry recipe today!

Ingredients

1 organic onion, chopped
1 organic red chili pepper, minced
1 tablespoon fresh organic ginger, minced
3 cloves organic garlic, minced
1/2 cup fresh organic cilantro, chopped
4 tablespoons grass-fed ghee
2 teaspoons organic turmeric powder
1 1/2 teaspoons organic cumin powder
1 teaspoon organic coriander powder
2 tablespoons organic tomato paste, no sugar added
2 pounds organic chicken thighs, skinless and boneless
1 cup organic coconut cream
1 teaspoon sea salt
1 teaspoon organic black pepper

Instructions

  1.  Preheat oven to 400 F.
  2. Rub chicken thighs with 1 tablespoon of ghee.
  3. Place chicken thighs on a baking tray and put in oven once preheated.
  4. Cook chicken for about 20 minutes.
  5. As chicken is cooking, combine 1 tablespoon of ghee with the onion, garlic, ginger, cilantro, and green chili in a food processor.
  6. Pulse until ingredients are well combined.
  7. Melt the remaining 2 tablespoons of ghee in a large saucepan.
  8. Gently scrape mixture from food processor in to the heated pan.
  9. Stir in the turmeric and cumin powder to the mixture and saute for about 5 minutes.
  10. Add in the tomato paste and stir to combine.
  11. Put heat on low and allow mixture to simmer until chicken is cooked.
  12. Once chicken is done, remove from oven and cut in to bite sized pieces.
  13. Increase heat of curry mixture to medium and add in the chicken.
  14. Add in coconut cream, salt, and pepper.
  15. Cover and simmer for another 20 minutes.
  16. Serve over cauliflower rice or zucchini noodles.
  17. Enjoy!

Nutrition

Yields: 10 Servings

Per Serving:

Calories: 350 kcal

Carbohydrates: 3 g

Fiber: 1 g

Net Carbs: 2 g

Protein: 23 g

Fat: 27 g

 

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