We’re getting ready for darker and colder nights and my favorite thing to do when that happens is to make soups and stews. This Curry is not technically one of those, but it tastes like a hybrid and it warms that belly right up. It’s also a great make ahead dish that is easily reheated (in fact, I’m eating it right now for lunch!). Eat it alone, or with some cauliflower rice and make sure to enjoy all the wonderful smells that will fill your house when this dish is simmering in your kitchen. Did I mention is has only 7.7 net carbs per serving?
- 3 chicken breasts (about 1.5 lbs. less is okay, I wouldn’t go over so to not crowd the curry with chicken), cut into chunks
- 1 tablespoon ghee or coconut oil
- 1 cup coconut cream (buy it canned, or skim the top layer of cream of a refrigerated can of coconut milk)
- 1 cup chicken broth
- 2 cups diced yellow squash
- 1 cup chopped celery
- 2 tomatoes, diced
- 1 tablespoon fresh ginger, grated (if you don’t have fresh ginger on hand, you can substitute with 1/4 teaspoon ginger powder).
- 1.5 tablespoons curry powder
- 1/4 cup roughly chopped fresh parsley (or use cilantro if you like it)
- 6 cloves of garlic, minced
- 2 teaspoons salt (adjust to taste)
- Sautee the chicken in the ghee in a stockpot or Dutch oven.
- When the outside of the chicken has turned all white, add in the coconut cream and the broth and mix well.
- Add in the squash, celery and tomatoes.
- Add in the curry powder and ginger. Mix again.
- Cook on low to medium heat with the lid on for 40 minutes, stirring occasionally.
- Add in the parsley, minced garlic and salt, give it a good stir and cook for another 5 minutes.
What I’ve learned…
- If you would like your curry a little less moist, just reduce the broth with 1/2 cup. Make sure to stir it a little more frequent during the 40 minute simmering time so that nothing sticks to the bottom of the pan. If it still does, reduce the heat to low.
- If you like your Curry with a little more kick, use Garam Masala instead of Curry powder.
- 8 cloves of garlic may sound much but it’s not! It’s exactly enough for this dish.
- When you use coconut cream or milk, dishes do not alway taste like it. This dish doesn’t taste like coconut at all.
Stats per serving (full recipe makes 4 servings)
Fat: 23 g
Carbs: 10.7 g
Fiber: 3 g
Net carbs: 7.7 g
Protein: 55 g
Source: “The Essential Keto Cookbook” by Louise and Jeremy Hendon