Chicken Thigh Curry

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Easy Keto Chicken Thigh Curry

Yield

4 servings

Type

Main dish

Time

40 minutes

Level

Beginner

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– 4 Chicken Thighs – 2 tbsp Coconut Oil – 1 Onion (finely chopped) – 3 cloves Garlic (minced) – 1 tbsp Ginger (grated) – 2 tbsp Curry Powder – 1 tsp Ground Cumin – ½ tsp Ground Turmeric – ¼ tspCayenne Pepper – 1 14oz can Coconut Milk – 1 cup Chicken Broth – Salt and pepper

Ingredients

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Place a large skillet or pot on medium heat and slowly melt the coconut oil, ensuring the entire pan is slicked with oil. Place the chicken thighs into the pan and allow them to get lightly browned on each side, which will take 5-7 minutes.

Step One

Finely chop an onion and cook it for 5 minutes or until it has softened. Throw the minced garlic and grated ginger into the pan, and cook until the kitchen fills with a fresh fragrance ready to transform the golden curry.

Step Two

Combine the curry powder, cumin, turmeric, and cayenne pepper in a small bowl before adding the mixture to the chicken. Coat each chicken thigh well with the spice blend so everyone gets a flavorful mouthful!

Step Three

Pour the coconut milk and chicken broth into the pan and stir everything around so the flavors begin to dance together and the color transforms into a bright sunset orange. Add sea salt and cracked black pepper, reduce the heat, and allow the chicken to cook slowly for 20 minutes until it’s juicy, tender, and has absorbed all of the aromatic flavors. The curry is best served hot on a bed of cauliflower rice or keto-friendly vegetables and garnished with a little cilantro.

Step Four