Keto Chicken Coconut Curry with Broccoli Rice Recipe

Keto Chicken Coconut Curry with Broccoli Rice Recipe

Keto Chicken Coconut Curry with Broccoli Rice Recipe

This simple creamy chicken curry is ready in 45 minutes and will be the winner of dinner with the whole family. In addition, keto-friendly and gluten free.


  • 2 long red chilies, finely chopped, plus extra slices to serve
  • 1/2 teaspoon of turmeric
  • 500g of broccoli, chopped
  • Lime juice, to taste
  • 2 teaspoons of cumin powder
  • 1 teaspoon of coriander
  • 2 tablespoons of macadamia oil
  • 600g chicken thigh fillets, cut 3 cm
  • 1 chocolate onion, sliced
  • 2 cloves of garlic, crushed
  • Fish sauce, to taste
  • 100g baby spinach leaves
  • 2 teaspoons freshly grated fresh ginger
  • 2 teaspoons mustard seeds
  • 400ml cans of coconut cream


  1. Heat half the oil in a large saucepan or pan over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining chicken.
  2. Add the remaining oil and onions to the pan. Cook while stirring, for 3-4 minutes or until tender. Add garlic, ginger, chili, turmeric, mustard seeds, cumin and coriander. Cook, stir, for 2 minutes or until aromatic. Add coconut cream and chicken. Bring to a boil. Partially cover and reduce heat to low. Simmer for 20 minutes or until the chicken is tender.
  3. Meanwhile, process broccoli, in batches if necessary, in a food processor until finely chopped and resemble rice. Transfer the broccoli to a large, microwave-safe bowl. Cover and microwave on HIGH for 2-3 minutes or until soft.
  4. Remove curry from heat and season with lime juice and fish sauce, to taste. Sprinkle with extra spinach and chili and serve with broccoli rice.

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