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Prep time: 15 min
Cook time: 15 min
Servings: 5
1 - 100 gram
Keto friendly
Serve with Cauliflower rice
Ingredients
400 grams chicken tenderloin
2 onions
1 tbsp fresh ginger
1 garlic
2 green chillies
1 tomato
1/2 turmeric powder
1 cumin powder
1 tbsp coriander powder
1/2 chilli powder
pink Himalayan salt
200 mls coconut creme
1/2 cup water
3 tbsps olive oil
1 tbsp curry powder
1 tbsp cilantro
roasted unsweetened coconut raspel
Directions
1. On medium flame, heat oil into a pan.
2. Add onions and fry until golden brown.
3. Add ginger, garlic, curry leaves and green chillies and stir fry for one minute.
4. Add turmeric powder, cumin powder, coriander and red chilli powder, stir and fry for about 30 seconds.
5. Now add tomato and fry for 2 minutes. Bring the chicken pieces into the pan, add salt and mix well.
6. Let it cook for 5 minutes, stirring occasionally.
7. Add - 1 cup of water, cover the pan and let it cook for 20-25 minutes.
8. Lower the flame and add thick coconut milk/coconut cream. Simmer for 10 minutes.
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