Keto-Friendly Indian Brunch Recipe: Coconut Chicken Curry and Spinach Paneer Parcels

Allergens

Dairy (Paneer), Tree Nut (Coconut)

Ingredients

• 1 lb boneless, skinless chicken breasts (cut into bite
• sized pieces) 2 cups fresh spinach 8 oz paneer, diced into cubes 1 cup coconut milk 1 tbsp ghee or olive oil 1 tsp cumin seeds 1 tsp coriander powder 1 tsp turmeric powder 1/2 tsp paprika Salt and black pepper, to taste

Instructions

1. In a large skillet, heat the ghee or olive oil over medium heat.
2. Add cumin seeds and allow them to sizzle for 30 seconds.
3. Stir in coriander powder, turmeric powder, paprika, salt, and black pepper. Cook for another minute to release the aroma of spices.
4. Add chicken pieces to the skillet and cook until browned on all sides.
5. Pour in coconut milk and mix well. Bring to a simmer, then reduce heat and let it cook for 20 minutes or until chicken is cooked through.
6. Meanwhile, prepare the spinach paneer parcels by steaming fresh spinach until wilted, then squeezing out excess water. Mix with crumbled paneer cheese.
7. Fill each paneer and spinach parcel with the filling, and bake at 350°F for 12 15 minutes or until golden brown.
8. Serve the coconut chicken curry alongside the baked spinach paneer parcels and enjoy your delicious Keto friendly Indian brunch!

Chef’s Insight

The combination of creamy coconut milk and tender chicken creates a rich, satisfying dish that won't break your Keto diet.

Notes

This recipe is perfect for a Keto-friendly Indian brunch, combining the rich flavors of India with low-carb ingredients.