KETO CURRY CHICKEN & CAULIFLOWER SKILLET

The Preparation

  • Curry Sauce:
  • 2 tablespoon butter
  • 1/2 medium yellow onion, diced
  • 2 tablespoon red curry paste
  • 100 gram canned tomatoes with green chiles
  • 100 gram heavy whipping cream
  • 1/4 cup chicken stock
  • Sea salt to taste
  • Chicken Cauliflower Skillet:
  • 22 ounce boneless, skinless chicken thighs
  • Salt and pepper to taste
  • 1 medium cauliflower
  • 4 tablespoon olive oil
  • 1 tablespoon fresh parsley, chopped

The Execution

  1. Measure out and prepare all the ingredients. Prepare the red curry sauce by heating a saucepan over medium heat and adding in the ingredients for the sauce. Once warm, pulse in a blender until smooth.
  2. Chop up the chicken into bite size pieces. Wash and cut the cauliflower into florets. Season the chicken with salt and pepper.
  3. In a skillet over medium heat, add the olive oil and chopped chicken. Cook until there is no more pink.
  4. Add in the chopped cauliflower and curry sauce. Stir so the cauliflower and chicken is soaked in curry sauce.
  5. Place a lid on the skillet and let simmer for about 10 minutes.
  6. Serve with chopped parsley. Enjoy!

Notes

This makes a total of 2 servings of Keto Curry Chicken & Cauliflower Skillet. Each serving comes out to be 1078 calories, 87.2g fat, 14.9g net carbs, and 61.8g protein.

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