Serve up this ket0-friendly Coconut Curry Chicken, that is super fast to heat up, light, and will curb your appetite. Just a few ingredients are all you need for this savory curry chicken recipe.
We got 12 inches of snow in under 4 hours earlier this week.
I’m COLD, Y’all.
Which is pretty funny to me because earlier this month, I went to the store sans jacket, but it was nearly 50 degrees outside (Ish says I’m acclimating to Michigan).
I’m not sure I agree with him (maybe it’s just that I don’t want to acclimate to sub-zero temps for 8 months of the year…), at least not completely.
Winter still leaves me longing for warmer temperatures…although I do love my sweaters and toasty slippers. A lot. I love them a lot.
But I digress.
This week has been especially cold, given the slight warm-up we experienced, which has me craving soups, stews…and curry.
I love curry on a cold day. There’s just something about it that feels like it’s warming me up from the inside out (maybe because it is?).
This week, I went for a coconut curry chicken, which has been a long-time favorite in my house, so naturally, I have all of the ingredients on hand which makes this dish come together in a snap.
More of my favorite keto recipes
Coconut Curry Chicken
Ingredients for Coconut Curry Chicken Recipe
- 3 Tbsp of coconut oil
- 1/2 cup of diced onions
- 1 1/2 lbs of boneless, skinless chicken thighs
- 1 cup of bamboo shoots (optional)
- 2 Tbsp of curry powder
- 2 Tbsp of paprika
- 1 tsp of fresh minced ginger (ground ginger will also work)
- 1 1/4 cup of full-fat coconut milk
- 1/4 cup of heavy whipping cream
- Salt & Pepper to taste
Directions For Coconut Curry Chicken Recipe
Gather your ingredients, then heat a large skillet over medium-high heat. Add the coconut oil and allow it to melt (it shouldn’t take very long), then add in the onion, bamboo shoots, and chicken.
Cook, stirring and turning frequently for about 5 minutes, or until the chicken thighs are no longer pink.
Add the curry powder, paprika, and ginger. Stir to coat, and continue cooking your chicken, onion, and bamboo shoots for another 2-3 minutes.
Slowly add the full-fat coconut milk (stir it in the can before measuring to avoid separation), heavy whipping cream, salt and pepper.
Mix everything together and bring to a simmer.
Simmer your coconut curry chicken for 15 minutes.
Serve alone or over cauli-rice.
This is a super-easy recipe that we all love, and the hands-on time is minimal.
If you have little helpers, they can measure the spices and pour in the coconut milk and heavy cream to make this a real family dish.
Have you ever tried coconut curry chicken before?