Low Carb Chicken Curry
Ingredients
Scale
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 white onion chopped
- 800g chicken pieces
- 1 1/2 cup coconut milk (2nd piga)
- 2 cups coconut cream (kakang gata)
- 2 tbsp yellow curry powder
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- fish sauce (patis) to taste
Instructions
- Heat oil in a pan/pot.
- Sauté garlic and onion until onion is translucent. Add chicken and fry it for about a minute or two.
- Pour in thin coconut milk (2nd piga)and bring to a boil.
- Simmer for 2-3 minutes and then pour in coconut cream (kakang gata).
- Add curry powder and mix well until curry powder is dissolved. You may add more if you prefer a stronger curry flavor.
- Cover and simmer until chicken is tender ( about 20-30 minutes) and sauce has thickened into a gravy.
- Season with fish sauce to taste.
- Add bell pepper, simmer for 30 seconds and then turn off heat.
- Serve with Cauli Rice and sawsawang patis na may sili.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
[foodie-nl id=”30295″]
Find it online: https://www.thepeachkitchen.com/2020/02/low-carb-chicken-curry/