Description
A delicious and healthy Keto Curry served with homemade Cauliflower Naan, perfect for a low-carb diet.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 cup diced tomatoes (fresh or canned)
- Salt and pepper to taste
- 1 cup fresh spinach, chopped
- 2 cups cauliflower rice (fresh or frozen)
- For the Cauliflower Naan:
- 1 cup cauliflower rice (fresh or frozen)
- 1/2 cup almond flour
- 1/4 cup shredded mozzarella cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large skillet, heat coconut oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger, cooking for an additional minute until fragrant.
- Add chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
- Stir in curry powder, cumin, and coriander, cooking for another minute to toast the spices.
- Pour in coconut milk and chicken broth, followed by the diced tomatoes. Season with salt and pepper. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
- Add chopped spinach and stir until wilted. Adjust seasoning if necessary.
- For the cauliflower naan, preheat the oven to 400°F. In a bowl, combine cauliflower rice, almond flour, mozzarella cheese, egg, garlic powder, oregano, salt, and pepper. Mix until a dough forms.
- On a parchment-lined baking sheet, shape the dough into flatbread rounds. Bake for 15-20 minutes until golden brown.
- Serve the curry hot with the cauliflower naan on the side.
Notes
- For a vegetarian option, substitute chicken with chickpeas or tofu.
- Add more vegetables like bell peppers or zucchini to the curry for added nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet and Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg