Coconut Curry

Curry is so filling. Full of great fats from coconut milk, and yummy veggies--it's sure to satisfy! I've been eating all sorts of curry since I was in college. This is my take on it, after years of taste testing! Hope you like it! Recipe is for 4 servings at 4 net carbs a serving. Check out the full nutritional label here.

You Will Need:
  • one pack boneless, skinless chicken thighs
  • 1 can full-fat coconut milk 
  • 1 cup chicken broth
  • 2 tablespoons coconut oil
  • 1 tablespoon curry powder 
  • garlic
  • ginger
  • dash of cinnamon and salt 
  • 1/2 red onion
  • 1/3 bag frozen kale
Directions: Finely chop your onion, green pepper, garlic and ginger. In coconut oil and low heat, brown chicken for 4-5 minutes until both sides are cooked but still raw in the middle. At this point add onion, garlic, ginger, curry and cinnamon to the pan, stir for 1-3 minutes. Add milk, broth and kale. Bring to a boil and simmer to reduce until thickened--for 40-60 minutes. Serve with califlower rice if desired.


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