Description
Keto Kari Ayam with Coconut Cream is a flavorful dish that combines tender chicken thighs with aromatic spices and creamy coconut.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (14 ounces) coconut cream
- 1 cup chicken broth
- 1 cup cauliflower florets
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the curry powder, turmeric, cumin, and coriander to the skillet, stirring well to combine and cook for about 1 minute.
- Add the chicken pieces to the skillet, stirring to coat them in the spice mixture. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Pour in the coconut cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the cauliflower florets and season with salt and pepper. Cover and let simmer for 15-20 minutes, or until the chicken is cooked through and the cauliflower is tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.
Notes
- For added heat, include sliced jalapeños or red pepper flakes during cooking.
- Substitute chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: varies
- Fat: 28g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: varies