Keto Chicken Curry

I love curry dishes. Most of them are traditionally served with rice. But for keto you can easily substitute steamed riced cauliflower or our favorite fauxtatoes! You can spice this up or down to taste so it can be as mild or hot as you like. This recipe puts the spice at what I would call medium.

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Keto Chicken Curry

1 lb. of cooked diced chicken (preferably thigh but any cut will do)

1 white or yellow onion sliced

1 tablespoon olive oil

1 tablespoon of Thai red chili paste

2 teaspoons of cayenne pepper

1 teaspoon of minced ginger (or 1/2 teaspoon of powdered ginger)

1 teaspoon of cumin

1 teaspoon of curry powder

1/2 teaspoon of turmeric powder

salt to taste

1 head of cauliflower cut into bite sized chunks

1 cup carrots diced

1 cup chicken stock (approx.)

1 14.5 oz. can of diced tomatoes

1 tablespoon of tomato paste

1 cup heavy cream (a can of coconut milk can be used as well)

1 bunch (approx. 1 cup chopped) of fresh cilantro

1 bunch (approx. 1/2 cup chopped) of fresh mint

1/2 cup sliced or slivered almonds

Sauté the onion slices in the oil. When the onion starts to brown add in all the spices and a little salt. When thoroughly combined and the spices become fragrant add in all the vegetables. Deglaze the pan with some of the chicken stock. Just enough to get all the good brown bits off the bottom of the pan. Don't add too much stock as you don't want to turn this into soup. Well, I'd still like the recipe as soup but that's me. :)

Then add in the diced tomatoes and tomato paste. Once the pan is deglazed and the veggies are starting to soften add in the heavy cream. Add in the cooked chicken. As soon as the veggies are almost soft to your liking add in the fresh cilantro.

While the cilantro wilts, in a dry pan toast the almonds. Keep them moving so they don't burn. When toasty brown set them aside.

To serve top with the fresh mint and the toasted almonds. Serve as mentioned with steamed riced cauliflower or fauxtatoes!