Keto Sri Lankan Chicken Curry

Ingredients

• about 680 g Chicken thighs
• 1 can Coconut milk
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Curry powder
• 1 tsp Turmeric powder
• 0.5 tsp Chili powder
• 1 Cinnamon stick
• 10 Curry leaves
• 1 tbsp Lime juice
• 4 cups Cauliflower rice
• 2 tbsp Coconut oil
• 1 tsp Salt
• 0.5 tsp Black pepper

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

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of coconut oil and let it heat until shimmering.
2. 2Add the 1 medium onion, chopped, to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.
3. 3Add the 4 cloves of garlic, minced, 2.54 cm of ginger, grated, 2 tablespoons of curry powder, 1 teaspoon of turmeric powder, 0.5 teaspoon of chili powder, 1 cinnamon stick, and 10 curry leaves to the pot. Cook, stirring constantly, until fragrant, about 2 minutes.
4. 4Add the about 680 g of chicken thighs to the pot and cook, turning them occasionally, until browned on all sides, about 5-7 minutes.
5. 5Pour in the 1 can of coconut milk, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir to combine and bring the liquid to a gentle simmer.
6. 6Reduce the heat to low, cover the pot, and let the curry simmer gently until the chicken is cooked through and tender, about 25-30 minutes. The chicken is done when it reaches an internal temperature of 74°C.
7. 7Remove the pot from the heat and stir in the 1 tablespoon of lime juice.
8. 8Serve the chicken curry hot alongside the 4 cups of cauliflower rice.

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