Servings: 6 · Prep Time: 10 mins · Cooking Time: 50 mins
Total Time: 60 mins
Dinner | Keto
This rich and creamy curry is packed with tender chicken and mildly spiced cauliflower pieces. The curry will provide 6 servings, simply cook and divide the portions as required then freeze any leftovers for future meals. This curry works well served alongside a keto flatbread for soaking up the sauce!
Ingredients
- chicken thighs (12 skinless and boneless)
- cauliflower florets (4 cups)
- full fat coconut milk (2 cans)
- garlic (2 cloves minced)
- coconut oil (1 heaped tbsp)
- red onion (1 small finely diced)
- fresh ginger (1 thumb sized piece minced)
- ground turmeric (1 tsp)
- ground coriander (1 tsp)
- ground cumin (1 tsp)
- curry powder (1 tsp)
- chicken stock (1 cup)
- fresh coriander (1/2 cup)
Method
Heat one tablespoon of coconut oil in a large casserole dish over a medium heat. Add the chicken in batches cooking until browned all over, then remove and set aside.\n\nAdd the onion, garlic and ginger to the pan, cooking over a low/medium heat until tender. \n\nAdd the turmeric, dried coriander, cumin, and curry powder to the pan and stir. Saut� for a minute until fragrant. \n\nAdd the cauliflower florets to the pan. Stir well, coating them in the spices and seasoning. Fry for 1-2 minutes. \n\nAdd the coconut milk to the pan along with the chicken stock and bring to a boil, stirring well. \n\nReturn the chicken pieces to the pan and reduce to a simmer. Continue to simmer uncovered for 30 minutes until the chicken is completely cooked through and the sauce has reduced and thickened.\n\nScatter with coriander to serve.\n