Keto chicken curry recipe for two (2024)

15 Ingredients

• 1 tbsp macadamia oil

• 300g chicken thigh fillets, cut into 3cm pieces

• 1 small brown onion, sliced

• 1 garlic clove, crushed

• 1 tsp finely grated fresh ginger

• 1 long red chillies, finely chopped, plus extra sliced to serve

• 1/4 tsp ground turmeric

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  1 tsp brown mustard seeds

• 1 tsp ground cumin

• 1/2 tsp ground coriander

• 200ml coconut cream

• 250g broccoli, chopped

• Lime juice, to taste

• Fish sauce, to taste

• 50g baby spinach leaves

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4 Method Steps

• Step 1

  Heat half the oil (1 tbsp macadamia oil) in a large saucepan or wok over high heat. Add half the chicken (300g chicken thigh fillets, cut into 3cm pieces) and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining chicken.

• Step 2

  Add the remaining oil and the onion (1 small brown onion, sliced) to the pan. Cook stirring, for 3-4 minutes or until softened. Add the garlic (1 garlic clove, crushed), ginger (1 tsp finely grated fresh ginger), chilli (1 long red chillies, finely chopped, plus extra sliced to serve), turmeric (1/4 tsp ground turmeric), mustard seeds (1 tsp brown mustard seeds), cumin (1 tsp ground cumin) and coriander (1/2 tsp ground coriander). Cook, stirring, for 2 minutes or until aromatic. Add the coconut cream (200ml coconut cream) and the chicken. Bring to the boil. Partially cover and reduce heat to low. Simmer for 20 minutes or until the chicken is tender.

• Step 3

  Meanwhile, process the broccoli (250g broccoli, chopped) in a food processor until finely chopped and resembling rice. Transfer the broccoli to a large microwave-safe bowl. Cover and microwave on HIGH for 2 minutes or until just tender.

• Step 4

  Remove curry from heat and season with lime juice (Lime juice, to taste) and fish sauce (Fish sauce, to taste), to taste. Sprinkle with the spinach (50g baby spinach leaves) and extra chilli and serve with the broccoli rice.

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