Ingredients
- 1 lb (225 g) ground chicken
- 1 can (400 ml) of coconut milk
- 1 Tablespoon curry powder
- 1/2 head of cauliflower, broken into small pieces
- 2 Tablespoons (30 ml) coconut oil, to cook with
- Salt and pepper, to taste
Recipe Description
DESCRIPTION: “Just 4 ingredients?” Yes, you read that right. This is a super easy and quick keto chicken curry recipe. And just in case that wasn’t enough to consider this recipe for your keto-kitchen hit-list, get this…there are only three steps in the instructions!
The first found traces of “proto-curry” claim to be from an ancient Eastern civilization (located within today’s India). This proto-curry originally comprised of cooked ginger and turmeric. But these flavors soon spread outside of India, to Thailand and beyond.
As that spreading was going on, the UK also overheard of the East’s fascination with “kari” (original word for a thin, spiced sauce to go over rice). So the British meshed it the word “cuire” (French word for “to cook”)… and then proceeded to use their newfangled word “cury” to mean any saucy dishes. (1)
Eventually, the European confusion dissolved in the explosion of flavor that true curry recipes bring. And the English language conceded their dispute of definitions into our common “curry”…which now refers to the intense yet beautiful flavor concoction that we know and love today.
Recipe Directions
- Add coconut oil to a small pot and cook the ground chicken until slightly browned.
- Add coconut milk, curry powder, and salt and simmer with the lid on for 15 minutes.
- Then add in the cauliflower and cook for another 5 minutes.
- Season with additional salt and pepper, to taste.
