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–+ servings

Curried Chicken

Kristie Sullivan
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Servings 6
Calories 473 kcal

Ingredients
  

  • 2 lbs boneless chicken breast cut into 3 inch pieces
  • 2 tablespoons ghee or coconut oil
  • 2 tablespoons curry powder
  • 2 cloves garlic minced
  • 2 teaspoons raw ginger grated
  • 13.5 ounces canned coconut milk
  • 4 ounces tomato sauce
  • 4 ounces chicken broth
  • 1 tablespoon fish sauce optional
  • 3 tablespoons butter salted

Instructions
 

  • In a large skillet, melt the ghee or coconut oil on medium high heat.
  • Add curry powder, garlic, and ginger and heat until fragrant.
  • Add chicken, browning well on each side. When chicken is browned, add broth and scrape sides and bottom of pan to dissolve any browned seasonings into the broth.
  • Add coconut milk, tomato sauce, and fish sauce. Simmer on low heat for 20 to 30 minutes. The chicken should be tender as it simmers, and the sauce will reduce. Add more chicken broth if the sauce becomes too thick. Add butter at the end of the cooking time just before serving.

Notes

The fish sauce is optional in this dish. It adds a tangy, briny flavor and when kept to the quantity called for in the recipe, the sauce won't taste "fishy".
Coconut milk - the carbs in a can of coconut milk can vary widely by brand so look for one with a lower carb count. I usually use Trader Joe's brand, which is only 1g carbohydrates per 1/4 cup serving.

Nutrition

Nutrition Facts
Curried Chicken
Amount per Serving
Calories
473
% Daily Value*
Fat
 
27.8
g
43
%
Carbohydrates
 
4.6
g
2
%
Fiber
 
1.4
g
6
%
Protein
 
48.3
g
97
%
* Percent Daily Values are based on a 2000 calorie diet.
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