A rich and creamy chicken curry that’s full of flavour, low in carbs and incredibly easy to make.

  • Serves:
    4
  • Prep time:
  • Cooking time:
  • Phase:
    1
  • Carbs per serving:
    5g
Ingredients
  • 700g chicken thighs, cut into chunks
  • 1 tbsp olive oil
  • 2 tbsp curry powder
  • 2 cloves garlic, crushed
  • 2 tbsp tomato paste
  • 400ml coconut cream
  • Salt and pepper
  • Fresh coriander, optional
Preparations:
  • Heat the oil in a large frying pan and brown the chicken.
  • Add the garlic and curry powder and cook for 1 minute.
  • Stir in the tomato paste and coconut cream.
  • Reduce the heat and simmer for 15–20 minutes, until the chicken is cooked and the sauce has thickened.
  • Season with salt and pepper and top with coriander (optional).
Print recipe

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