Keto is anything but boring, but it takes some planning and discipline if you truly want to get your body into Ketosis.
This Coconut Chicken Curry with Kale Recipe is slightly adjusted from the original Coconut Chicken Curry recipe from wholesomeyum.com.
I love curry and before starting Keto, I would grab a jar at my local market and dump it over chicken, chickpeas and cauliflower. Keto means I need to eliminate the chickpeas and the sugar from the premade sauces, so I needed to find a curry recipe I could make from scratch. It is delicious and about 6g net carbs per serving (3/4 Cup). You need a few spices on hand so check your spice cabinet and plan accordingly. My curry spice jar was a little low when I made it, but I had just enough for the recipe and added a little extra to finish the jar off. Since my daily net carbs hover pretty low (Intermittent Fasting and only two meals a day), I served my curry over Garlic Cauliflower Rice(optional). The curry will be delicious with or without the cauliflower rice, so choose your sides/additions according to your daily carb allotment.
*Ketosis Carb Tip: I stick to less than 20g net carbs per day to keep my body in Ketosis. *Ketosis Macros Tip: Fat 70%, Protein 20% and Fat 5%.
Carb Manager or My Fitness Pal Apps are great ways to track your Macros.
Coconut Chicken Curry with Kale Recipe
Ingredients:
2 tbsp Olive Oil (divided)
1/2 large Onion (chopped)
1 lb Chicken Thighs or Breast (cut into 1" cubes)
1 14.5 oz can Diced Tomatoes (drained)
7 oz Coconut Cream (entire cream part skimmed from 14oz can of Coconut Milk; Whole Foods Organic Coconut Milk was perfection)
1/4 cup Chicken Broth
4 Cloves Garlic (minced)
1 1/2 tbsp Curry Powder
1 tsp Cumin (if Curry Powder doesn't include it)
1 tsp Ginger Powder
1 tsp Paprika
1/2 tsp Sea Salt
2 cups Kale (chopped)
Instructions:
Heat 1tbsp Olive Oil in large saute pan over medium heat. Add onion and saute until translucent and lightly browned (about 7-10 minutes)
Push onion to the side. Increase heat to medium high. Add second tbsp Olive Oil to pan and the chicken in a single layer. Saute the chicken for 1-2 minutes per side to just lightly brown each side (Chicken will continue to cook through in sauce, so this is just to brown each side of Chicken)
Add the rest of your ingredients except Kale to pan: diced tomatoes (drained), coconut cream, chicken broth, garlic, curry powder, cumin, ginger, paprika and sea salt. Stir everything together and adjust salt to taste.
Bring mixture to a boil, reduce heat, cover, and simmer for 15-20 minutes until chicken is cooked through, your sauce is thickened & flavors are well developed.
Add Kale, mix through sauce 2-5 minutes until kale cooks down into sauce.
*serving suggestion: My daily carb allotment allowed me to serve over Garlic Cauliflower Rice (Aldi). If you are tracking your macros choose your sides/additions accordingly. This curry is delicious with or without a side.
Nutrition:
Serving Size: 3/4 cup
Calories: 251
Fat: 17g
Protein: 14g
Total Carbs: 8g
Net Carbs: 6g
Fiber: 2g
Sugar: 2g
This wholesomeyum.com recipe was slightly altered from their original recipe. Go check out more from them at wholesomeyum.com
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xo,
Ashley
IG: Lifestyle_Designed_Now
ashley.yl.lifestyle@gmail.com
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