Cook Sri Lankan Curry Chicken Easy Spicy Keto Recipes

THE BEST KETO CHICKEN CURRY RECIPE (3G CARBS)

Steps:

• In your food processor, add the onion, green chili, ginger, garlic and fresh coriander.
• Blend until all ingredients are finely chopped. If your food processor is struggling, add a tablespoon of water to help the ingredients move around.
• Scrape the mixture out of the food processor and into a large saucepan over low heat, add the ghee and gently saute for 10 minutes.
• Add the turmeric, cumin and ground coriander and continue to gently saute for another 5 minutes.
• Add the tomato paste and stir well to combine with the other ingredients, continue to cook for another 2 minutes before adding the diced chicken.
• Increase the heat to medium and cook the chicken in the spices for 10 minutes.
• Add the cream and salt, and reduce the heat until the curry is simmering. Simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
• Serve the Chicken Curry immediately with a side of Cauliflower Rice.

COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE

Steps:

• Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
• Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
• Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
• Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

EASY CHICKEN CURRY WITHOUT COCONUT MILK OR CREAM | KETO | SPICY

Steps:

• Slice the tomatoes and chop the onions. Also, prepare the ginger and garlic paste. Additionally, get ready with curry leaves, water, curry powder, turmeric powder, mustard seeds, cardamom, cinnamon, and salt.
• Cut the chicken into your desired size pieces and rinse them well. Add turmeric powder, salt, ginger paste, and garlic paste. Mix well and let them marinate for at least 30 minutes.
• Heat the oil and add mustard seeds. Let them splutter. Then add the onions and curry leaves. Sauté till onions turn to translucent. For me, it takes about 2 minutes. Now, add the crushed cardamom and cinnamon. Stir and fry them till onions turn golden.
• Add tomatoes and cook them under high flame for about 2 minutes. Stir occasionally to avoid burning.
• Now add the marinated chicken pieces and give a good mix until all combined.
• Cook covered under high flame for 5 minutes.
• Take off the lid and give a good gentle stir. Again cook covered under the high flame until all the liquid evaporates. For me, it takes about 10 minutes.
• Now take off the lid and cook uncovered under medium flame until the chicken pieces get bit fried. Stir occasionally to avoid burning. For me, it takes about 4 minutes. Then add the curry powder and water. Mix them well.
• Cook covered under high flame for 3 to 4 minutes.
• Take off the lid, give a gentle stir, and again cook covered under very low flame for about 5 minutes.
• Taste the gravy and adjust salt if needed.
• This is how to make an easy chicken curry without coconut milk or cream. Serve and enjoy this Sri Lankan style simple spicy chicken curry.

KUKUL MAS MALUWA (SRI LANKAN CHICKEN CURRY)

Steps:

• In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
• In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
• Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
• Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
• Add the vinegar and season to taste with salt.

SRI LANKA CHICKEN CURRY

Steps:

• Heat oil in large saucepan and fry curry leaves until they start to turn colour.
• Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
• Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
• Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.
• Add the coconut milk or even a small amount of cream if coconut milk is not available.
• Stir through and thicken if necessary.
• Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
• This dish freezes well.

SRI LANKAN CHICKEN CURRY

Steps:

• Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
• Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
• Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
• Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)