Curried Chicken
Course: DinnerCuisine: IndianDifficulty: Easy2
servings10
minutes25
minutes582
kcalRich coconut milk is spiced with curry powder in this excellent chicken curry recipe. Accompanied by bamboo shoots and onion, the chicken thighs absorb the deep flavors of paprika and ginger for a bright, crisp curry. Serve over crisped Cauliflower “Rice” or, for something different, Zucchini Noodles.
Ingredients
4 tbsp coconut oil
1/4 cup diced onion
1 cup bamboo shoots
1 pound boneless chicken thighs, diced
1 tsp minced fresh ginger
1 tbsp curry powder
1 tbsp paprika
1 1/4 cups coconut milk
1/4 cup heavy (whipping) cream
1/4 tsp salt
1/8 tsp freshly ground black pepper
Directions
- In a large skillet over medium-high heat, heat the coconut oil for about 1 minute. Add the onion, bamboo shoots, and chicken meat. Cook for 5 minutes.
- Stir in the ginger, curry powder, and paprika. Continue cooking for 2 to 3 minutes more.
- Add the coconut milk and heavy cream. Reduce the heat to medium-low. Simmer for about 15 minutes. Season with salt and pepper.
- Serve over Cauliflower “Rice” or Zucchini Noodles.
Nutrition Facts
2 servings per container
Serving Size1 servings
- Amount Per ServingCalories582
- % Daily Value *
- Total Fat
51.9g
80%
- Total Carbohydrate
9.2g
4%
- Dietary Fiber 3.9g 16%
- Protein 23.5g 47%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
