Low Carb Chicken Curry
Author: 
 
Ingredients
  • 2 tbsp coconut oil
  • 3 cloves garlic, minced
  • 1 white onion chopped
  • 800g chicken pieces
  • 1½ 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
Directions
  1. Heat oil in a pan/pot.
  2. Sauté garlic and onion until onion is translucent. Add chicken and fry it for about a minute or two.
  3. Pour in thin coconut milk (2nd piga)and bring to a boil.
  4. Simmer for 2-3 minutes and then pour in coconut cream (kakang gata).
  5. Add curry powder and mix well until curry powder is dissolved. You may add more if you prefer a stronger curry flavor.
  6. Cover and simmer until chicken is tender ( about 20-30 minutes) and sauce has thickened into a gravy.
  7. Season with fish sauce to taste.
  8. Add bell pepper, simmer for 30 seconds and then turn off heat.
  9. 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"]
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2020/02/low-carb-chicken-curry/