Keto Malaysian Curry Chicken with Coconut Milk

Ingredients

• about 680 g Chicken Thighs
• 2 cans Coconut Milk
• 1 large Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tablespoons Curry Powder
• 1 teaspoon Chili Powder
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1 small head Cauliflower
• 1 cup Green Beans

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2Dice the 1 large onion. Mince the 4 cloves of garlic and the 2.54 cm of ginger. Grate the small head of cauliflower. Cut the 1 cup of green beans into 2.54 cm pieces.
3. 3Heat a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the diced onion and cook, stirring occasionally, for 5-7 minutes, until it looks soft and see-through.
4. 4Add the minced garlic and minced ginger to the pot. Cook for 1 minute more, stirring constantly, until you can smell their fragrance.
5. 5Add the 2 tablespoons of curry powder, 1 teaspoon of chili powder, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of cumin powder to the pot. Stir everything together and cook for 1 minute, until the spices smell toasted.
6. 6Add the about 680 g of chicken pieces to the pot. Stir them to coat with the spices. Cook for 5-7 minutes, turning the pieces, until they are browned on all sides.
7. 7Pour in the 2 cans of coconut milk. Stir to combine everything in the pot and bring the liquid to a gentle simmer, which is when small bubbles appear around the edges. Add the grated cauliflower and the 2.54 cm pieces of green beans.
8. 8Cover the pot with a lid. Reduce the heat to low (121.1°C / 120°C) and cook for 25-30 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C, and the vegetables should be tender when poked with a fork.
9. 9Serve the Keto Malaysian Curry Chicken hot.

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