Keto Chicken Curry with Spiced Cauliflower Rice

• 400 g chicken thighs, bone-in⇄
• 1 large onion⇄
• 3 cloves garlic cloves⇄
• 1 inch ginger⇄

1. 1.Cut the chicken thighs into manageable pieces if needed.
2. 2.Slice the onion thinly, mince the garlic and ginger finely to ensure even cooking and flavor release.

💡 Pre-mince garlic and ginger in bulk and store in an airtight container in the fridge for quick use in future recipes.

• 1 medium head cauliflower⇄

1. 1.Remove the core from the cauliflower and break into florets.
2. 2.Pulse in a food processor until it resembles rice grains, being careful not to over-process into a paste.

💡 If you don’t have a food processor, use a box grater to achieve the rice-like texture.

• 3 tbsp coconut oil⇄
• 10 leaves curry leaves⇄
• 1 large onion⇄

1. 1.Heat coconut oil in a large, deep skillet over medium heat at 160°C.
2. 2.Add curry leaves and let them sizzle for 30 seconds.
3. 3.Add sliced onions and sauté for 5-7 minutes until golden brown and softened.

💡 Stir onions frequently to prevent burning and ensure even caramelization for a sweeter base flavor.

• 3 cloves garlic⇄
• 1 inch ginger⇄
• 2 tsp curry powder⇄
• 1 tsp turmeric⇄
• 1 tsp red chili powder⇄

1. 1.Stir in minced garlic and ginger, along with curry powder, turmeric, and red chili powder.
2. 2.Cook for 2 minutes at 160°C until fragrant and the spices form a paste-like consistency with the onions.

💡 Keep the heat moderate to avoid burning the spices, which can turn the dish bitter.

• 400 g chicken thighs, bone-in⇄

1. 1.Add chicken pieces to the skillet, turning to coat in the spice mixture.
2. 2.Sear for 3-4 minutes on each side at 170°C until lightly browned on the surface for enhanced flavor.

💡 Don’t overcrowd the pan; sear in batches if needed to ensure proper browning.

• 200 ml coconut milk⇄
• 1 tsp salt⇄

1. 1.Pour in coconut milk and stir to combine.
2. 2.Bring to a gentle boil at 180°C, then reduce to a simmer at 90°C.
3. 3.Cover and cook for 20 minutes until the chicken is tender and reaches an internal temperature of 75°C.

💡 Check the chicken halfway through simmering and stir to prevent sticking to the bottom of the pan.

• 1 tbsp coconut oil⇄
• 4 cups cauliflower rice⇄
• 0.5 tsp turmeric⇄
• 0.5 tsp salt⇄

1. 1.In a separate large skillet, heat coconut oil over medium heat at 160°C.
2. 2.Add cauliflower rice and turmeric, then sauté for 5-7 minutes until tender but not mushy, stirring occasionally to ensure even cooking.

💡 Avoid overcooking the cauliflower rice to maintain a slight bite, mimicking the texture of traditional rice.

• 0.5 tsp salt⇄

1. 1.Uncover the curry and check the consistency of the sauce (it should be thick and glossy).
2. 2.Taste and adjust seasoning with additional salt if needed.
3. 3.Simmer uncovered for 2-3 minutes at 90°C if the sauce needs to thicken.

💡 If the sauce is too thin, let it reduce slightly to concentrate the flavors without overcooking the chicken.