Ingredients
Scale
- 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 2 tbsp coconut oil or olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 bell pepper, sliced
- 1 zucchini, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by chopping the onion, garlic, and ginger. Slice the bell pepper and zucchini. Cut the chicken into bite-sized pieces. Setting everything out makes the cooking process smoother.
- Heat coconut oil in a large skillet or a slow cooker if you prefer a slow-cooked flavor. Add the chopped onion, cook until translucent, then stir in garlic and ginger, cooking for another minute until fragrant.
- Mix in the curry powder, turmeric, and cumin, stirring well to coat everything evenly. Add the chicken pieces and cook until they turn opaque, about 5-7 minutes.
- Stir in the coconut milk, then add sliced bell pepper and zucchini. Season with salt and pepper to taste. Bring the mixture to a gentle simmer, letting the flavors meld for 15-20 minutes. Use a slow cooker on low for 4-6 hours if preferred.
- Once cooked, garnish with freshly chopped cilantro. Serve hot over cauliflower rice or keto-friendly sides for a wholesome meal.
Notes
- For a thicker curry, cook uncovered to reduce the sauce slightly.
- Adjust the spice level by adding more curry powder or chili flakes.
- This dish can be made vegetarian by substituting chicken with tofu or other vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Asian, Coconut
- Diet: Gluten-Free, Vegetarian (if tofu substituted)
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal Kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg