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Chicken Recipe

 



Easy keto chicken chowmein

Ingredients

-chicken breast cut into bite size cubes

-garlic clove minced and diced onion

-ground ginger

-salt pepper to taste

-chili pepper flakes

-curry powder

-fish sauce or soy sauce (optional)

-vegetable oil for searing the meat.

Direction

1:  Sautee garlic and onion with a dash of vegetable oil.

2: Dry the chicken and season it lightly with salt, pepper and chili pepper then add it to the pan. Sear both sides on medium-high heat until browned. Add more oil if needed.

3: Lower heat ; add curry powder to the chicken and cook for about 3 minutes. Add the fish sauce (if you use it) now.

4: Pour some beef stock in the pan with a dash of curry powder on top of chicken, then put all the stir fry veggies to make chowmein like vegetables. Stir fry until meat is tender then add salt, pepper or sugar to taste.

5: Serve on top of zucchini noodles or keto spaghetti with sesame sauce.

note :  If you like to add tofu, just follow the exact same directions but put cubed tofu instead of chicken breast in step 2 and cook until tender. 

Creamy turmeric and coconut roast chicken

Ingredients

- 3 -4 boneless chicken breast

- salt, pepper to taste

- 1 lime or lemon (optional)

- curry powder

- turmeric powder or ginger powder

- coconut milk for brushing on the chicken.

Directions: 

 

1:  Put the chicken breast in a large pan then add curry powder, turmeric or ginger powder ( to taste) and salt & pepper. Mix them well. Add some water just enough to cover chicken. When the water starts boiling, put the heat on low and let it cook for about 30 minutes until tender. Instead of pan you can also use instant pot. Do You Need an Instantpot?

 

2:  About 5 minutes before the chicken is done, add coconut milk ( about 3/4 cup) to the pan and coat the chicken with it.

3:  When done, remove from heat and serve with keto friendly veggies or zucchini noodles.

Note : The creaminess of coconut milk in this recipe helps to give a nice deep brown color to chicken. Enjoy!

Tuscan-style chicken

Ingredients

- 3 -4 boneless chicken breast

- salt, pepper to taste

- 1 lime or lemon (optional)

- curry powder

- turmeric powder or ginger powder

- coconut milk for brushing on the chicken.

Directions: 

1:  Put the chicken breast in a large pan then add curry powder, turmeric or ginger powder ( to taste) and salt & pepper. Mix them well. Add some water just enough to cover chicken. When the water starts boiling, put the heat on low and let it cook for about 30 minutes until tender.

2:  About 5 minutes before the chicken is done, add coconut milk ( about 3/4 cup) to the pan and coat the chicken with it.

3:  When done, remove from heat and serve with keto friendly veggies or zucchini noodles.

Note : The creaminess of coconut milk in this recipe helps to give a nice deep brown color to chicken. Enjoy

Try our new recipe Quick Chicken Cordon Bleu

White chicken korma curry

 


Ingredients

 

- 750 g chicken breast (cut into cubes)

- 4 tablespoon curry powder

- 1 teaspoon salt

- 6 -7 clove of garlic minced and diced onion

- 600 ml beef stock. Optionally you can include once cup coconut milk in important broth. If you want to add more coconut flavor, you can also use 2 tablespoon of coconut powder.

- 1 teaspoon of sugar (optional). If you use curry powder that contains sugar, then do not add any additional sugar.

Note about spices: if you cannot buy these spices, no worry, just replace them with the ones you have in your kitchen cabinet at home. The taste will be different but still delicious! Garam masala or curry powder is a highly flavorful spice blend. It is commonly used in Northern Indian and Pakistani cooking as well as in the cuisine of other Western Asian countries such as Afghanistan, Bangladesh and Pakistan

Directions:

 

1: Heat up some oil in a large pan on medium-high heat until its hot. Add curry powder, onion and garlic to cook for about 10 minutes. Add salt and stir it regularly so that curry powder doesn't burn.

2: Lower the heat ; add the chicken breasts and beef stock (or coconut milk) to the pan with the onion mix. Bring it to boil and let it simmer for about 10 minutes until chicken is cooked through.

5 : Add some water if you find that curry broth becomes thick.

3: Remove from heat and serve hot with zucchini noodles or keto spaghetti. Enjoy!

 

Creamy chicken, bacon and cauliflower bake

Ingredients

 

- 3 -4 boneless chicken breast

- salt, pepper to taste

- 1 lime or lemon (optional)

- curry powder

- turmeric powder or ginger powder

- coconut milk for brushing on the chicken.

Directions: 

1:  Put the chicken breast in a large pan then add curry powder, turmeric or ginger powder ( to taste) and salt & pepper. Mix them well. Add some water just enough to cover chicken. When the water starts boiling, put the heat on low and let it cook for about 30 minutes until tender. For health and fitness you can use airfryer. (advantages of air fryer)

2:  About 5 minutes before the chicken is done, add coconut milk ( about 3/4 cup) to the pan and coat the chicken with it.

3:  When done, remove from heat and serve with keto friendly veggies or zucchini noodles.

Note : The creaminess of coconut milk in this recipe helps to give a nice deep brown color to chicken. Enjoy!

Chicken curry "Sri Lankan Style"

Ingredients and direction:

- 1 kg chicken breast cut into cubes.  Note: use boneless and skinless chicken if possible.  The make it more healthy plus you can enjoy less calories as fat content is less of this kind of chicken.

Chicken curry "Sri Lankan Style" - 1 kg chicken breast cut into cubes.  Note: use boneless and skinless chicken if possible.  The make it more healthy plus you can enjoy less calories as fat content is less of this kind of chicken.

2: Wash the chilies, add to blender (don't add lime or lemon) with some water. Blend until chilies become like a paste.

3: Heat oil in a pan on medium heat and add mustard seeds, curry leaves to it. When you hear the crackling sound of mustard seeds, lower the heat and add chili paste (if using fresh chilies) or chilli powder (if using store bought red chilly sauce) and fry for few minutes.

4: Add onion, garlic to it and fry until they become soft. Add chicken cubes to this mixture, stir it well then add salt to taste. Then add water just enough to cover all ingredients in the pan (about two glasses of water). When the water starts boiling, turn down heat to low and let curry cook for about 20 minutes until chicken is cooked through.

5: When chicken is cooked, add half portion of coconut milk (about 200 ml) and stir it well. Add another glass or two of water if the curry broth becomes thick.

6: Now you can adjust the taste according to your choice. For example adding more chili paste, salt or pepper as desired then turn off heat and serve with steamed cauliflower or keto friendly veggies of your choice.

7: Enjoy with some fresh lime or lemon pieces, mint leaves and a cup of chai!

Note : I have added coconut milk in this recipe to make the curry creamy plus it adds extra flavor to the chicken curry. You can omit adding coconut milk if you want to just make a spicy chicken curry. Some people also like to add yogurt instead of coconut milk in making chicken curry too but that is just my opinion! Enjoy!

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