Red Chicken Curry in Coconut Cream

Here is a recipe I made today. If it’s winter where you live, it’s warming and hearty.One more thing, please toast your spices and then blend them – if you can. It’s worth the small effort and your nose will thank you!Ingredients

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp nigella seeds
  • 3 – 4 cardamom seeds
  • 4 tblspn oil or butter
  • 1 small onion
  • 1 – 2 shallots
  • 4 – 6 large chicken thighs
  • 1 tblspn garam masala
  • 1 – 3 tblspn curry (I like spicy!)
  • 2 tblspn turmeric
  • 1 tblspn chilli powder
  • 1 can coconut cream
  • 1 cup chicken stock
  • 4 – 6 garlic cloves
  • 1 fresh green chilli
  • 1 thumb ginger
  • 1-2 carrots or small yam
  • 2-3 zucchini
  • 3 red/yellow bell peppers
  • 2 tsp turmeric

  1. Heat a large pot (the one you will cook your curry in) on the stove; add the first six seed ingredients and stir with a spoon for 2 to 3 minutes until fragrant but not burned
  2. Remove toasted spices and blend in a grinder or crush with mortar and pestle.
  3. Inhale and prepare to swoon a little bit.
  4. Heat oil or butter in the same pot, add the onions and top with spices and cook until just soft.
  5. While the onions are cooking, cut up your chicken thighs into smaller pieces and then place into pot skin down when your onion spice mix is ready
  6. Turn chicken pieces after 5 minutes
  7. Top chicken with spice powder, and then add coconut cream and chicken stock. Spread cream over gently.
  8. Place lid on top and let simmer while you prepare veggies
  9. Prepare your vegetables to add to the curry, dice or slice to your preferred size of veg. I like chunky large pieces so that they don’t cook too smooshy.
  10. Place veg on top of curry, season with salt and put the lid on your pot and simmer for 45 minutes.
  11. Turn off and let rest for at least a ½ hour before serving.
  12. Serve with keto cauliflower rice or shiritake rice, slices of cucumber to cool the heat and if you have some, top with sliced green onions.

Lid on, turn the heat down and let it gently cook!For the longest time I thought I suddenly developed an allergy to coconut. I was thankful it is only coconut oil/ butter that I’m allergic to. Something to do with the processing to make the oil, I believe. It took me a couple of years to isolate that it was the coconut oil we sometimes cooked with. I love eating coconut milk and flakes again, it’s flavour and cooking properties are unmatched.I also made some keto muesli today. This was simple and quick!Keto muesli: toasted coconut flakes, dried cranberries, hulled hemp seed, ground psyllium and flax, chia seeds, oat bran, almond flour and almonds.It’s my favourite breakfast with almond milk and a drizzle of keto honey.